Tangy Cilantro Chicken Tacos

cilantro chicken tacos
I LOVE tacos. I especially love chicken tacos. And I really, really love tacos when I fry the tortilla shells :-). The filling in these was really, really good though. Cilantro and tangy tomatillos blend for a delicious flavor that would have been great even if we had been more healthy and not fried the shells :-). Recipe from Everyday Food.

1 1/2 pounds boneless, skinless chicken thighs, quartered (I used 2 small chicken breasts)
salt and pepper
2 T vegetable oil (I used canola)
1 med white onion, diced small
1 1/4 t ground cumin
1 serrano chile, diced small, optional (I used half of one)
1/2 lb. tomatillos, diced large
3/4 c roughly chopped cilantro
12 crisp taco shells
1 1/2 c shredded Monterey Jack (I used 2%)
2 c shredded romaine lettuce

Pat chicken dry with paper towels and season with salt and pepper.
In a large heavy pot, heat oil over med-high.
Add chicken and cook, stirring occasionally, 5 minutes.
Add onion, cumin, and chile, and cook 3 minutes.
Add tomatillos and 1 c water, scraping up any browned bits with a wooden spoon; season with salt and pepper.
Bring to a rapid simmer and cook, stirring occasionally, until mixture is thick and meat can be shredded with a fork, 25 minutes (add water if necessary).
Shred chicken, add cilantro, and season with salt and pepper.
Serve chicken mixture in taco shells with cheese and lettuce.

Serving size: 3 tacos...Calories 692, Fat 41g, Protein 45g, Carbs 34g, Fiber 5g


Stephanie said...

This sounds great... haven't had chicken tacos in years. My hubby has been asking for fish tacos so regularly. Chicken is such a good family/cheaper cost meal too :) Great idea. Definately will be trying this soon.

Check out my fish taco recipe: http://noreservations4lunchdinner.blogspot.com/2013/02/walnut-pesto-crusted-fish-tacos.html