Chicken Tacos with Salsa Verde

  • 45 mins
  • Moderate

Looking for a healthier alternative for Taco Tuesday? We’ve got the recipe to Chicken Tacos with Salsa Verde!

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  • 5 green tomatillos
  • 2 tablespoons ground cumin
  • 1 teaspoon Mrs. Dash
  • 1/2 teaspoon black pepper
  • 3 pounds boneless, skinless chicken breast
  • 1 1/2 teaspoon olive oil, divided
  • 1 large onion, chopped
  • 2 stocks celery, chopped
  • 1 large carrot, peeled and chopped
  • 1 medium jalapeño, sliced into thin rings (optional)
  • 4 cloves garlic, minced
  • 1/2 cup fat-free, reduced sodium chicken broth
  • 24 (6-inch) corn tortillas
  • 1/2 cup crumbled queso fresco cheese
  • 1/4 cup fresh cilantro leaves
  • 2 limes, cut into wedges (optional)


Green Salsa:

  1. In a medium saucepan, boil 2 cups of water with tomatillos and cook until tender. Remove from heat, drain and cool.
  2. In a blender, puree the tomatillos; set salsa aside.

For the Chicken:

  1. In a small bowl, combine cumin, Mrs. Dash, and pepper. Rub mixture over chicken. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add chicken and cook until brown on each side. Remove from pan and set aside.
  2. Heat remaining ½ tablespoon of oil in a pan over medium heat; add onion, celery, carrots, jalapeño, and garlic. Cook, stirring frequently, 5 to 7 minutes or until  vegetables are tender and begin to brown. Add chicken, 2 cups of salsa and 1/2 cup of broth. Cover and cook on medium heat for 15 to 20 minutes or until chicken shreds easily with a fork.
  3. Remove chicken to a large bowl using a spoon; shred with two forks.
  4. Warm tortillas and fill each tortilla with 1/4 cup mixture, 1 teaspoon cheese, 1 teaspoon salsa and half a teaspoon of cilantro. Serve with lime wedges if desired.