Grilled Chicken Tacos With Salsa Verde

From Cook's Country | August/September 2010

Why this recipe works:

Instead of husking and boiling fresh tomatillos for our Grilled Chicken Tacos with Salsa Verde, we enhanced canned tomatillos with grilled onions and jalapeños for a quick, flavor-packed salsa. We found that much of the heat in jalapeños resided in the white ribs and seeds, so we could leave… read more

Instead of husking and boiling fresh tomatillos for our Grilled Chicken Tacos with Salsa Verde, we enhanced canned tomatillos with grilled onions and jalapeños for a quick, flavor-packed salsa. We found that much of the heat in jalapeños resided in the white ribs and seeds, so we could leave them in for a hotter salsa. Tasters preferred the tacos served with sliced avocados, lime wedges, and sour cream.

less

Serves 4

For a hotter salsa, leave in the white ribs and seeds of the jalapeños.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection