Grilled Chicken Tacos With Salsa Verde

Name: Grilled Chicken Tacos With Salsa Verde
Yield: Serves 4
Cuisine: US & Canada, Latin America & Caribbean, Southwest (Tex-Mex), Mexican
Ingredients: 4 , boneless, skinless chicken breasts (about 1 1/2 pounds); , Salt and pepper; 1 , onion, peeled and cut into 1/2-inch rounds; 1 , jalapeño chile, halved lengthwise and seeded (see note); 1 tablespoon, vegetable oil; 8 , (6-inch) corn tortillas; 1 (11-ounce) can, tomatillos, drained; 1/2 cup, chopped fresh cilantro; 1 tablespoon, lime juice; 2 , garlic cloves, minced

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Appears in Cook's Country August/September 2010

Main Courses

US & Canada

Latin America & Caribbean

Mexican dinner in a hurry shouldn't mean lackluster tacos and flavorless salsa.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Instead of husking and boiling fresh tomatillos for our Grilled Chicken Tacos with Salsa Verde, we enhanced canned tomatillos with grilled onions and jalapeños for a quick, flavor-packed salsa. We found that much of the heat in jalapeños re...

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