Tomatillo Chicken Tacos

I stumbled upon a recipe for tomatillo chicken tacos by Bobby Flay while in search of a main dish for a Mexican theme night. I love having friends over for themed dinner nights but hate the risk involved when trying a new recipe for the first time. Still, looking for something a little more unique than build-your-own beef tacos, I gave it a try. Before the margaritas could do the talking, these were devoured and declared a win. I’ve since slightly tweaked the recipe since then and now have a new alternate for Taco Tuesdays.

I’ve found that many people find the star ingredient, tomatillos, to be somewhat intimidating. They can be found at most local grocery stores and yet every time I’ve purchased them, I’ve had to explain to the cashier what these little green guys are and where in their PLU lookup they can be found. Tomatillos are in the tomato family and commonly used in Mexican dishes. The green salsa at Chipotle, that’s tomatillo salsa. They are sold with their husks and hide beautiful green tomato-like beauties underneath. The below photo shows tomatillos both with the husks on and without.

The original recipe called for queso fresco, a soft, crumbly cheese, similar in texture to feta. I have prepared these with both queso fresco and feta and strongly prefer the feta. The feta provides an a level of tang that I think is otherwise missing with the queso fresco.

Tomatillo Chicken Tacos

Adapted from a Bobby Flay recipe
4-6 tomatillos, depending on the size
1 cup cilantro
2 serrano peppers
2 cloves garlic, minced
1/2 lime, juiced
2 tablespoons honey
1/2 yellow onion
1 1/2 cups cooked, shredded rotisserie chicken
Soft corn tortillas
Feta or queso fresco for topping
Avocado for topping

Step by Step:
Preheat the oven to broil. Husk and wash the tomatillos. Place the tomatillos and pepper on a high-heat safe cooking sheet. Broil the tomatillos and pepper for approx. 4-5 minutes, until the skin starts to blister & blacken.Add the blackened tomatillos and pepper, onion, garlic, cilantro, lime juice, and honey to a blender or food prosessor. Pulse until smooth. Add the tomatillo mixture to a saute pan along with the shredded chicken. Mixture can be refrigerated at this point if prepared ahead of time.Bring the chicken and tomatillo mixture to a simmer until heated through. Warm the tortillas for serving. Add a spoonful of chicken to the tortilla and top with cheese, avocado, and cilantro (optional).