Tangy Salsa Verde Chicken Tacos (Printable)

Tender chicken in zesty salsa verde with fresh toppings for the perfect taco night.

# What You’ll Need:

→ Chicken

01 - 1.5 lbs boneless skinless chicken breasts or thighs
02 - 0.5 tsp salt
03 - 0.25 tsp freshly ground black pepper
04 - 1 tbsp olive oil

→ Sauce

05 - 1.5 cups salsa verde
06 - 1 small white onion finely diced
07 - 2 cloves garlic minced
08 - 1 jalapeño seeded and minced
09 - 0.5 tsp ground cumin
10 - 0.5 tsp dried oregano
11 - Juice of 1 lime

→ To Serve

12 - 8 small corn tortillas warmed
13 - 0.5 cup fresh cilantro chopped
14 - 0.5 cup red onion finely diced
15 - 1 avocado sliced
16 - Lime wedges

# How To Make It:

01 - Season chicken breasts or thighs thoroughly with salt and black 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 brown. Remove chicken from skillet and set aside.
03 - In the same skillet, add diced white onion and jalapeño. Sauté for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in salsa verde, ground cumin, dried oregano, and fresh lime juice. Bring mixture to a gentle 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 from skillet and shred using two forks. Return shredded chicken to the sauce, stir well to coat, and simmer for 2 additional minutes.
07 - Serve chicken in warm corn tortillas. Top with fresh cilantro, diced red onion, avocado slices, and a squeeze of fresh lime.

# Expert Advice:

01 -
  • The tangy brightness of salsa verde cuts through rich chicken making every bite feel alive
  • It comes together in under 40 minutes but tastes like something that simmered all day
  • The leftovers actually get better as the chicken soaks up more of that vibrant green sauce
02 -
  • The chicken will continue cooking a bit in the hot sauce, so don't worry if it seems slightly under when you pull it to shred
  • Let the sauce cool slightly before tasting for seasoning as heat can mask how salty it actually is
  • If the sauce seems too thick, splash in a little water or chicken broth to loosen it back up
03 -
  • If you have time, grill the chicken instead of searing it for that smoky charred flavor that makes this dish taste restaurant quality
  • Make double the sauce and save half in the freezer for a quick weeknight meal another time

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