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Recipes Nugget Markets Signature Recipes

Chicken Tacos with Salsa Verde

Prep time
10 minutes, plus 30 minutes marinating PT10M
Cook time
30–40 minutes PT40M
Yield
6 servings
Difficulty
2 out of 5 on the difficulty scale
Chicken Tacos with Salsa Verde Nugget Markets signature recipes

This tasty taco recipe features traditional Mexican spices and a tomatillo salsa verde that's so good you'll want to have chips on the side.

Ingredients

Chicken Tacos:

  • 1 pound boneless, skinless chicken thighs
  • ½ teaspoon ground cumin
  • ½ teaspoon ground paprika
  • 1 tablespoon plus ½ teaspoon kosher salt
  • 6–12 corn tortillas (3-inch diameter)
  • 2 ounces Cotija cheese, crumbled
  • ½ avocado, sliced
  • 1 lime, cut into wedges

Salsa Verde:

  • 1 pound tomatillos, peeled and halved
  • 5 cloves garlic
  • ½ yellow onion
  • 1 jalapeño, chopped (seeded for less spice)
  • 1 tablespoon olive oil
  • ¼ bunch cilantro

Preparation

Trim any excess fat from the chicken thighs. Combine cumin, paprika, and salt, then rub the chicken thighs with the spice mixture and let marinate for 30 minutes. 

Preheat oven to 400°F.  

While the chicken is marinating, start the salsa verde by tossing the tomatillos, garlic, onion, and jalapeño with the olive oil. Spread on a lined baking sheet and roast in the oven for about 30 minutes, or until everything begins to brown. Transfer to a blender along with all the juices that have come out and the cilantro, then puree until smooth. 

While tomatillos are roasting, heat a pan or grill to medium heat. Cook the chicken for 6–8 minutes on each side, or until the internal temperature reaches 165°F. 

Heat the tortillas in hot skillet until they begin to brown. 

Slice cooked chicken into strips and place several pieces into each of 6 tortillas (use 2 tortillas per taco, if desired). Top with salsa verde, Cotija cheese, and sliced avocado, and serve with lime wedges.