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Shredded Chicken and Tomatillo Tacos with Queso Fresco


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  • 6 tomatillos, washed and grilled until blackened
  • 1 serrano, grilled until blackened
  • olive oil
  • 1/2 small red onion, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1 cup chopped fresh cilantro
  • 1 lime, juiced
  • 2 T. honey
  • 1 1/2 cups shredded rotisserie chicken
  • 8 blue corn tortillos
  • 1 cup crumbled queso fresco



Step 1

Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill.

Place the tomatillos, serrano, onion, garlic, cilantro, lime juice and honey in a bloender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.

Place the tortillos on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillos and top with a few tablespoons of queso fresco. Fold the tortillos in half and serve immediately.


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