Shredded Chicken and Tomatillo Tacos with Queso Fresco

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

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
Watch how to make this recipe.
  • Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute 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 saute 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.


CATEGORIES:
View All

Pairs Well With
Lager

Crisp, refreshing light beer

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    GL0712_skirt-steak-tacos-roasted-tomato-salsa

    This recipe is featured in:

    Make It 5 Ways: Tacos