Tacos with Tangy Cilantro Chicken

Tacos with Tangy Cilantro Chicken

Photo by M. R.

  • Prep Time


  • Total Time


  • Servings



  • pounds boneless, skinless chicken thighs, quartered

  • Salt and pepper

  • 2

    tablespoons vegetable oil

  • 1

    medium white onion, diced small

  • teaspoons ground cumin

  • 1

    serrano chile, diced small (optional)

  • ½

    pound tomatillos, diced large

  • ¾

    cup roughly chopped fresh cilantro

  • 12

    crisp taco shells

  • cups shredded Monterey Jack (6 ounces)

  • 2

    cups shredded romaine lettuce


Pat chicken dry with paper towels and season with salt and pepper. In a large heavy pot, heat oil over medium-high. Add chicken and cook, stirring occasionally, 5 minutes. Add onion, cumin, and chile, if using, and cook 3 minutes. Add tomatillos and 1 cup water, scraping up any browned bits with a wooden spoon; season with salt and pepper. Bring to a rapid simmer and cook, stirring occasionally, until mixture is thick and meat can be shredded with a fork, 25 minutes (add up to 1/2 cup more water, if necessary). Shred chicken, add cilantro, and season with salt and pepper. Serve chicken mixture in taco shells with Monterey Jack and lettuce.


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