Smoky Roasted Tomatillo Chicken Tacos
Indulge in the vibrant flavors of Smoky Roasted Tomatillo Chicken Tacos, a delightful dish inspired by a fusion of Mexican cuisine. Tender, juicy chicken thighs are infused with a smoky roasted essence by being combined with fresh tomatillos, poblano peppers, and aromatic garlic and onions, then topped off with a zesty cilantro-lime salsa. Perfect for family gatherings, these tacos offer a satisfying and flavorful meal, ready to bring joy to your table. Don’t forget to personalize them with fresh greens and crumbled queso for an extra layer of texture and taste.
N/A
Servings
405
Calories
15
Ingredients
Ingredients
Tomatillos
10 (medium, husked and quartered)
Poblano peppers
2 (seeded and cut into large dice)
Onion
1 (large, peeled and cut into large dice)
Garlic cloves
5 (peeled and smashed)
Boneless skinless chicken thighs
2 lbs (trimmed of fat)
Sunflower or Olive oil
3 tablespoons (for coating)
Kosher salt
to taste
Freshly ground black pepper
to taste
Fresh cilantro leaves
1/2 cup
Lime
1 (zest and juice)
Flour tortillas
12
Shredded baby greens
2 cups
Queso fresco
1 1/2 cups (crumbled)
Tomatoes
1 cup (seeded and finely diced)
Red onion
1/2 cup (sliced paper thin)
Instructions
1
Preheat your oven to 400°F (200°C). Begin by removing the husks from the tomatillos and rinsing them thoroughly until they feel less sticky. Cut each tomatillo into quarters.
2
In a large mixing bowl, combine tomatillos, diced poblano peppers, onion, smashed garlic cloves, boneless skinless chicken thighs, sunflower or olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper. Toss everything well until all ingredients are evenly coated.
3
Spread the mixture evenly onto a baking sheet to allow for proper roasting. Place it in the preheated oven and roast for 25 to 35 minutes or until the chicken is cooked through (temperature reached 165°F / 75°C).
4
Once roasted, remove the tray from the oven and transfer the chicken to a cutting board. In a food processor, add the roasted tomatillos, peppers, onion, garlic, and any accumulated pan juices. Include the fresh cilantro leaves, lime zest, lime juice, and an additional 1/2 teaspoon of salt. Pulse the mixture until it reaches a chunky salsa consistency.
5
Shred the roasted chicken using two forks, placing it into a large bowl. Pour the tomatillo mixture over the shredded chicken and gently stir until the ingredients are well incorporated. Add more kosher salt and freshly ground black pepper to taste as needed.
6
To warm the tortillas, wrap them in aluminum foil and place them in the warm oven for about 10 minutes.
7
Assemble the tacos by placing a warm tortilla on a plate, adding about 1/2 cup of the tomatillo chicken mixture, and topping with fresh baby greens, crumbled queso fresco, diced tomatoes, and thinly sliced red onion.
8
Serve immediately, allowing everyone to customize their tacos to their taste.
Nutrition Information
32g
Fat
20g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein source for these tacos?
The primary protein source is 2 lbs of boneless skinless chicken thighs.
What oven temperature is required for roasting?
The oven should be preheated to 400°F (200°C).
How do you prepare the tomatillos before roasting?
Remove the husks, rinse them until they are no longer sticky, and cut them into quarters.
How long should the chicken and vegetables roast?
They should roast for 25 to 35 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
What kind of peppers are used in this recipe?
The recipe uses 2 poblano peppers, seeded and cut into a large dice.
How do you make the tomatillo salsa component?
Pulse the roasted tomatillos, peppers, onion, garlic, and pan juices in a food processor with fresh cilantro, lime zest, lime juice, and salt until it reaches a chunky consistency.
What is the nutritional calorie count per serving?
Each serving contains approximately 405 calories.
What are the recommended toppings for assembly?
The tacos are topped with shredded baby greens, crumbled queso fresco, finely diced tomatoes, and paper-thin sliced red onion.
How should the chicken be prepared after roasting?
The roasted chicken should be shredded using two forks before being mixed with the tomatillo salsa.
What type of oil is best for coating the ingredients?
You can use either sunflower oil or olive oil.
How do you warm the tortillas?
Wrap the flour tortillas in aluminum foil and place them in the warm oven for approximately 10 minutes.
How many garlic cloves are included in the roast?
The recipe calls for 5 peeled and smashed garlic cloves.
How much fat is in one serving of these tacos?
There are 32 grams of fat per serving.
What is the protein content per serving?
There are 20 grams of protein per serving.
How many tortillas does this recipe use?
The recipe uses 12 flour tortillas.
What type of cheese is used for garnish?
The recipe specifies 1 1/2 cups of crumbled queso fresco.
How should the red onion be cut for the topping?
The red onion should be sliced paper thin.
What size should the onion be for the roasting tray?
One large onion should be peeled and cut into a large dice.
Does the recipe use both lime zest and juice?
Yes, it uses the zest and juice from one lime.
How many tomatillos are needed in total?
You will need 10 medium tomatillos.
How much cilantro is added to the salsa?
1/2 cup of fresh cilantro leaves should be added.
What is the carbohydrate count per serving?
Each serving contains 20 grams of carbohydrates.
What provides the saltiness in the chicken mixture?
The recipe uses kosher salt, specifically 2 teaspoons for roasting and another 1/2 teaspoon for the salsa, plus more to taste.
How much of the chicken mixture goes into each taco?
Place about 1/2 cup of the tomatillo chicken mixture into each warm tortilla.
What kind of greens are used as a topping?
2 cups of shredded baby greens are used.
How do you ensure the chicken is juicy?
Roasting the chicken thighs with vegetables and pan juices ensures they stay tender and flavorful.
Is the salsa meant to be smooth or chunky?
The salsa should be pulsed until it reaches a chunky consistency.
How should the tomatoes be prepared?
One cup of tomatoes should be seeded and finely diced.
Can this recipe be prepared quickly?
Yes, it is tagged as an 'easy dinner' and 'family meal' suitable for gatherings.
What style of cuisine inspired this dish?
The dish is a fusion inspired by Mexican cuisine.