Shredded Chicken and Tomatillo Tacos with Queso Fresco

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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


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.

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