These Chicken Tacos with Avocado Salsa Verde enjoy one of the enduring truths of Mexican cuisine…
If you make the salsa from scratch then everything will be fine 🙂
You won’t find a simpler recipe on the site, or one that’s more satisfying, all because of that delicious green goodness you see in the picture below.
How to make chicken tacos with avocado salsa verde
I filled these tacos with chicken, refried beans, and cheese, but anything is negotiable when you have the creamy green Avocado Salsa Verde on hand.
Here’s everything you need to make it:
4-5 tomatoes
1/2 small onion
1 clove of garlic
1 jalapeno
10-12 sprigs of cilantro
1 avocado
And be sure to roast your tomatoes! This will reduce their acidity quite a bit. I usually just pop them in the oven for about 15 minutes (400F), but you can bake them however you like. Other ways of roasting tomatoes.
For baking, I usually remove the stems from the tomatoes, knowing that all the remaining juice will go into the blender 🙂
I also tend to mix everything except the avocado and then test for heat.
If you want a milder amount, start with just 1/2 or 1/4 jalapeno. You can always add more jalapeño chunks for extra heat. I used a whole jalapeno for this batch and it definitely had zip!
Then you can add the avocado flesh and mix well.
Salsa Verde avocado greetings!
It’s a delicious concoction and I get tons of mileage out of it.
Once that green goodness is in place, you’ll have free reign on other fixings.
For me, it always depends on what’s in the fridge. Here’s what I had on hand:
some of these refried beans
one chicken breast
Jack cheese
questionable store-bought corn tortillas
I made a quick batch this easy chicken using chicken breast.
And I always seem to have some of that these refried beans in the fridge. If you’re new to that recipe, give it a try sometime, but keep in mind that those beans aren’t crucial to this recipe because you’ll be dipping your tacos in the Avocado Salsa Verde 🙂
For the tacos, I started by adding a few drops of oil to a large skillet over medium heat, then tossing in the corn tortillas. This bit of oil will crisp them up a bit more and give you a hint of roasted corn flavor, but you can consider this step optional.
Then it’s just a matter of slathering your tacos with freshly made Avocado Salsa Verde.
I also topped with cilantro and a few drops of hot sauce.
Crispy corn tortillas, refried beans, melted cheese, spicy chicken…..all topped with freshly made Avocado Salsa Verde. Does it get better?!
Simple meals like this are extremely satisfying and easy to throw together. And yes, Avocado Salsa Verde will even let you take all the credit for making something so delicious 🙂
Enjoy!
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Chicken Tacos with Avocado Salsa Verde
You will not find a simpler recipe on the site, or one that is more satisfying 🙂
Portions: 2
Calories: 655kcal
Ingredients
- 1 chicken breast
- 1/2 cup refried beans
- 1/2 cup cheese (I used Jack)
- 6-8 corn tortillas
- freshly chopped cilantro
- hot sauce
For the Avocado Salsa Verde:
- 4-5 tomatillos
- 1/2 a small onion
- 1 a clove of garlic
- 1 jalapeno
- 10-12 sprigs coriander
- 1 avocado
- salt to taste (optional)
Instructions
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Start by peeling the tomatoes and washing them well. I usually cut the stems as well. Roast the tomatoes in the oven (400F) for about 15 minutes. Note: there is freedom in how you roast, feel free to roast the tomatillos in a pan or use a broiler.
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Once the tomatoes are cooked, add them to a blender or food processor along with: 1/2 scallion, 1 peeled garlic clove, 10-12 cilantro sprigs, and 1 jalapeño. Combine well. Feel free to start with just 1/2 or 1/4 jalapenos for a milder batch. To increase the heat, simply add more jalapeño chunks until it’s to your liking. When you are satisfied with the heat, add the flesh of one avocado and mix well. You can also add a pinch of salt if you like, but I usually skip it.
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You can cook the chicken however you like. For this series I used this easy spicy chicken recipe. Basically, you just chop up a chicken breast and mix it with: salt, pepper, chili powder and a little oil. This is cooked with a few slices of onion.
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For the tacos, I started by adding a few drops of oil to a large skillet over medium heat and rubbing in the corn tortillas. This bit of oil will help make them even crispier, but you can consider it optional. Each tortilla gets a thin layer of refried beans, cheese and a few pieces of cooked chicken. Let them cook until you get light brown spots on the bottom of the tortilla.
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Dip your tacos in freshly made Avocado Salsa Verde. I also topped with freshly chopped cilantro and a few drops of hot sauce. Enjoy!
Still hungry?!
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