Chicken Tacos with Salsa Verde
This dish features tender, seasoned chicken cooked until browned, served in warm tortillas topped with fresh, tangy salsa verde. The vibrant green sauce adds brightness and acidity, creating a flavorful, juicy filling with a slightly chunky texture and crisp taco shells for contrast.
Equipment
- Skillet or frying pan
- Tongs or spatula
- Cutting board
- Knife
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs cut into strips or small pieces
- 1 tablespoon olive oil
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 8 small corn or flour tortillas
- 1 cup salsa verde drained if watery, for best texture
- optional chopped fresh cilantro or herbs
Instructions
- Heat a skillet over medium-high heat and add a tablespoon of olive oil until shimmering.
- Add the chicken pieces to the skillet, spreading them out in a single layer. Cook until golden brown and cooked through, about 5-7 minutes, stirring occasionally to prevent sticking.
- Sprinkle the cumin, chili powder, salt, and pepper over the chicken, then toss to evenly coat the pieces. Cook for another 2-3 minutes until fragrant.
- While the chicken finishes cooking, warm the tortillas in a dry skillet or microwave until soft and pliable.
- Remove the cooked chicken from the heat and prepare to assemble the tacos.
- Spread a spoonful of drained salsa verde onto each tortilla, creating a bright, tangy base.
- Top the salsa with slices or bits of the cooked chicken, distributing evenly.
- Garnish with chopped cilantro or your favorite herbs for added freshness if desired.
- Serve the tacos immediately with extra salsa or lime wedges on the side for an extra zing.
