Chicken Tacos with Avocado Salsa Verde

These Chicken Tacos with Avocado Salsa Verde benefit from one of the enduring truths of Mexican cooking…

If you make Salsa from scratch then all will be well 🙂

You won’t find a simpler recipe on the site, or one that is more satisfying, and it’s all because of that delicious green goodness you see in the pic below.

How To Make Chicken Tacos with Avocado Salsa Verde

I loaded these tacos with chicken, refried beans and cheese, but all of that is negotiable once you have the creamy green Avocado Salsa Verde on hand.  

Here’s all you need to make it:

4-5 tomatillos
1/2 small onion
1 garlic clove
1 jalapeno
10-12 sprigs cilantro
1 avocado

And be sure to roast your tomatillos!  That will lower their tartness quite a bit.   I usually just plop them in the oven for 15 minutes or so (400F) but you are welcome to roast them as you see fit.   Other ways to roast tomatillos. 

I usually de-stem the tomatillos for the roast, knowing that any leftover juices will go in the blender too 🙂

I’m also in the habit of blending everything except the avocado and then testing for heat. 

If you want a milder batch start with only 1/2 or 1/4 of the jalapeno.  To increase the heat you can always add additional slivers of the jalapeno.  I used the whole jalapeno for this batch and it definitely had some zip!

Then you can add the flesh of the avocado and combine well. 

Hello Avocado Salsa Verde!

It’s a delicious concoction and I get tons of mileage from it.

Once that green goodness is in place you’ll have leeway on the other fixings. 

For me it always depends on what’s in the fridge.  Here’s what I had on hand:

some of these refried beans
a single chicken breast
Jack cheese
questionable store-bought corn tortillas

I made a quick batch of this easy chicken using the chicken breast.  

And I always seem to have some of these refried beans in the fridge.   If you’re new to that recipe then give it a go at some point, but note that those beans aren’t crucial for this recipe because you’ll be gooping your tacos in Avocado Salsa Verde 🙂

For the tacos I started by adding a few drops of oil to a large skillet over medium heat and then rubbing the corn tortillas in it.  This smidge of oil will crisp them up a bit more and will give you a hint of that fried corn flavor, but you can consider this step optional. 

Then it’s just a matter of drenching your tacos in the freshly made Avocado Salsa Verde. 

I also topped with cilantro and a few drops of hot sauce. 

Crispy corn tortillas, refried beans, melted cheese, seasoned chicken…..all drenched in a freshly made Avocado Salsa Verde.  Does it get any better?! 

Simple meals like this are tremendously satisfying and they come together quite easily.  And yes, the Avocado Salsa Verde will even let you take all the credit for making something so delicious 🙂 

Enjoy!

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Chicken Tacos with Avocado Salsa Verde

You won’t find a simpler recipe on the site, or one that is more satisfying 🙂

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Servings: 2

Calories: 655kcal

Author: Mexican Please

Ingredients

• 1 chicken breast
• 1/2 cup refried beans
• 1/2 cup cheese (I used Jack)
• 6-8 corn tortillas
• freshly chopped cilantro
• hot sauce

For the Avocado Salsa Verde:

• 4-5 tomatillos
• 1/2 small onion
• 1 garlic clove
• 1 jalapeno
• 10-12 sprigs cilantro
• 1 avocado
• salt to taste (optional)

Instructions

• Start by de-husking the tomatillos and giving them a good rinse. I usually cut out the stems as well. Roast the tomatillos in the oven (400F) for 15 minutes or so. Note: there’s leeway on the roasting method, feel free to pan roast the tomatillos or use the broiler.

• Once the tomatillos are roasted, add them to a blender or food processor along with: 1/2 small onion, 1 peeled garlic clove, 10-12 sprigs cilantro, and 1 jalapeno. Combine well. Feel free to start with just 1/2 or 1/4 of the jalapeno for a milder batch. To increase heat simply add additional slivers of the jalapeno until it tastes right to you. Once you’re happy with the heat, add the flesh of a single avocado and combine well. You can optionally add a pinch of salt but I usually skip it.

• You are welcome to cook the chicken as you see fit. For this batch I used this easy seasoned chicken recipe. Basically you are just chopping up a chicken breast and combining with: salt, pepper, chile powder and a bit of oil. This gets cooked off with a few slivers of onion.

• For the tacos, I started by adding a few drops of oil to a large skillet over medium heat and rubbing the corn tortillas in it. This smidge of oil will help them crisp up a bit more, but you can consider it optional. Each tortilla gets a thin layer of refried beans, cheese, and some cooked chicken pieces. Let these cook until you are getting light brown spots on the underside of the tortillas.

• Drench your tacos in the freshly made Avocado Salsa Verde. I also topped with freshly chopped cilantro and a few drops of hot sauce. Enjoy!

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