May 15, 2010

Tomatillo & Chicken Tacos

These are a new staple in our house.  A fresh, green spin on a quick dinner night.  We love corn tortillas at our house, but you could easily make these with flour.

(pardon the bite marks, I could not wait)

olive oil, plus more for brushing onto tortillas
1 medium zucchini, finely chopped
4 green onions, chopped
pulled rotisserie chicken breasts, shredded
1 tsp. ground cumin
1 cup salsa verde (green salsa)
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 TBS. lime juice
1/4 c. chopped cilantro
10 corn tortillas (pan-fried until pliable)

Place zucchini in large frying pan with olive oil cook 3-4 minutes or until softened.  add onions, saute 1-2 minutes on medium heat.  Add chicken, cilantro, salsa and spices - saute until warmed through.  Pile high into tacos, top with cheese, sour cream, guacamole, and salsa de repollo.


  1. Heidi, I tried this tonight and LOVED it! It is delicious and a new favorite. I changed some things (added real garlic, added red peppers) but it was awesome! Thanks for sharing.

  2. Sadly, I cannot find prepared corn tortillas up here in white-ville British Columbia. Do you know how to make corn tortillas?


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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.


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