Shredded Chicken and Tomatillo TAcos with Queso Fresco

INGREDIENTS

 

  • 6 tomatillos, husked, 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 tablespoons honey
  • 1 1/2 cups shredded rotisserie chicken
  • 8 blue corn tortillas
  • 1 cup crumbled queso fresco

DIRECTIONS

 

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

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

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

 

Avocado Salsa:

  • 3 ripe Haas avocados, peeled, pitted and diced
  • 3 tomatillos, husked, washed and diced
  • juice of 2 limes
  • 3 tbsp. canola oil
  • 1 tbsp. honey
  • Kosher salt and freshly ground black pepper
  • ½ red onion, finely diced
  • 3 tablespoons chopped fresh cilantro

Carefully combine avocados, tomatillos, lime juice, oil, honey, salt and pepper to taste in a medium bowl. Mix in the green onions and cilantro. May be made up to 30 minutes in advance and refrigerated.

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