Chicken Tacos with Tomatillo Salsa and Cilantro Recipe
These tacos are a fresher, more citrusy cousin of classic chicken tacos. Juicy pieces of poultry are combined with a slightly tangy tomatillo salsa and plenty of cilantro, giving an effect like a sip of lime on a hot day. In Mexico, people often grab these tacos in the evening after work at a street stand, standing by a small table and chatting with neighbors.
The combination of juicy marinated chicken and bright, tangy tomatillo salsa gives these tacos a refreshing, almost citrusy character that stands out from typical chicken tacos. They capture the feel of authentic Mexican street food while still being easy to make at home.
Chef's tips
Don’t overcook the chicken—thin strips cook quickly and stay juicier if you take them off the heat as soon as they are no longer pink inside. When blending the salsa, start with less lime juice and add more gradually so you can control the acidity. If your tomatillos are very tart, you may need less lime than indicated.
How to serve
Serve these tacos family-style: set out a platter of warm tortillas, a bowl of chicken, a bowl of salsa, diced avocado, sliced red onion and extra cilantro so everyone can assemble their own. They pair well with Mexican rice, grilled corn or a simple cabbage slaw.
Ingredients
- chicken breast boneless, skinless, cut into thin strips - 500 g
- corn tortilla small, about 12 cm in diameter - 12 piece
- tomatillo peeled, rinsed; you can use canned - 300 g
- onion diced - 0.5 piece
- garlic finely chopped - 2 cloves
- jalapeño chili seeded, chopped; amount according to desired heat - 1 piece
- cilantro leaves roughly chopped - 1 bunch
- lime juice squeezed separately for the chicken and for the salsa - 2 piece
- vegetable oil for frying the chicken - 2 tablespoons
- salt to taste
- black pepper freshly ground, to taste
- avocado diced, for serving - 1 piece
- red onion thinly sliced into feathers, for serving - 0.5 piece
Preparation
- Cut the chicken breasts into thin strips, place in a bowl, add 1 tablespoon lime juice, a pinch of salt and pepper, mix and set aside for 10 minutes.
- Cut the tomatillos in half. If using fresh ones, place them in a small pot, cover with water so they are submerged, bring to a boil and cook for 5–7 minutes, until they soften and turn olive in color. Drain and let cool slightly.
- Put the cooked tomatillos, half of the chopped onion, the garlic, jalapeño, a handful of cilantro, 1–2 tablespoons lime juice and a pinch of salt into a blender. Blend into a smooth, fairly thin salsa. If it is too thick, add 1–2 tablespoons of water. Taste and adjust with salt or lime.
- Heat the oil in a large pan over medium heat. Add the chicken strips in a single layer. Fry for 6–8 minutes, stirring occasionally, until the meat is cooked through, lightly browned on the edges and no longer raw in the center.
- At the end of frying, pour 2–3 tablespoons of the prepared tomatillo salsa into the pan, mix with the chicken and cook for another 1–2 minutes, until the sauce thickens slightly and coats the meat.
- Warm the tortillas: place a dry pan over medium heat and warm one tortilla at a time for 20–30 seconds on each side, until soft and pliable. Keep them covered with a cloth so they don’t dry out.
- Fill each tortilla with a portion of chicken, spoon over some fresh salsa, add avocado cubes, a few slivers of red onion and sprinkle with the remaining chopped cilantro.
- Serve immediately with extra lime wedges for squeezing over just before eating.
Storage
Kurczaka z salsą przechowuj osobno w szczelnym pojemniku i podgrzewaj na patelni z odrobiną wody. Tortille trzymaj zawinięte w folię lub woreczek, podgrzej na suchej patelni tuż przed podaniem.
