Tomatillo Chicken Tacos
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
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 processor. 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).