Tangy Salsa Verde Chicken Tacos (Printable View)

Tender chicken in zesty salsa verde, ready in 40 minutes. Perfect for Taco Tuesdays with fresh toppings.

# What You’ll Need:

01 - 1½ lbs boneless, skinless chicken breasts or thighs

02 - ½ tsp salt

03 - ¼ tsp freshly ground black pepper

04 - 1 tbsp olive oil

05 - 1½ cups salsa verde (store-bought or homemade)

06 - 1 small white onion, finely diced

07 - 2 cloves garlic, minced

08 - 1 jalapeño, seeded and minced (optional, for heat)

09 - ½ tsp ground cumin

10 - ½ tsp dried oregano

11 - Juice of 1 lime

12 - 8 small corn tortillas, warmed

13 - ½ cup fresh cilantro, chopped

14 - ½ cup red onion, finely diced

15 - 1 avocado, sliced

16 - Lime wedges

01 - Season the chicken with salt and pepper on both sides.

02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 2-3 minutes per side until golden. Remove and set aside.

03 - In the same skillet, add diced onion and jalapeño. Sauté for 2 minutes until softened. Add garlic and cook for 30 seconds.

04 - Stir in salsa verde, cumin, oregano, and lime juice. Bring to a simmer.

05 - Return chicken to the skillet. Reduce heat to low, cover, and simmer for 15-18 minutes until chicken is cooked through and tender.

06 - Remove chicken and shred using two forks. Return shredded chicken to the sauce; stir well to coat and simmer for 2 more minutes.

07 - Serve chicken in warm tortillas. Top with cilantro, red onion, avocado slices, and a squeeze of lime.

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Letting the chicken rest for a few minutes before shredding makes it much easier to pull apart
The sauce will thicken slightly as it sits, so do not worry if it looks a bit thin right after cooking

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