Shredded Chicken and Tomatillo Tacos with Queso Fresco
Transform taco night into a flavor-packed feast with these Shredded Chicken and Tomatillo Tacos with Queso Fresco! Tender, juicy chicken is simmered in a tangy homemade tomatillo sauce infused with garlic, onion, jalapeño, and fresh lime for an irresistible zesty kick. Nestled in warm corn tortillas, the savory chicken is topped with crumbled queso fresco, crisp sliced radishes, and creamy avocado for the perfect balance of textures. This authentic Mexican-inspired recipe is quick and easy, with just 15 minutes of prep and bursting with fresh ingredients like cilantro and vibrant tomatillos. Perfect for weeknight dinners or casual gatherings, these tacos are a mouthwatering celebration of bold, bright flavors!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 8 medium Tomatillos
- 0.5 medium White onion
- 3 cloves Garlic cloves
- 1 piece Jalapeño
- 0.5 cup Cilantro
- 1 piece Lime
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Chicken broth
- 12 pieces Corn tortillas
- 0.5 cup Queso fresco
- 3 pieces Radishes
- 1 piece Avocado
Instructions
Place the chicken breasts in a medium saucepan with 1 cup of chicken broth. Bring to a boil, then cover and reduce to a simmer. Cook for 15-20 minutes or until the chicken is cooked through.
While the chicken is cooking, prepare the tomatillo sauce. Husk and rinse the tomatillos. Place them in a second saucepan along with the halved onion, garlic cloves, and jalapeño. Cover with water and bring to a boil. Cook for 8-10 minutes until the tomatillos are soft and slightly pale in color.
Drain the vegetables and transfer them to a blender. Add 0.5 cup of cilantro, the juice of 1 lime, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Blend until smooth. Set the sauce aside.
Once the chicken is cooked, remove it from the broth and let it cool slightly. Shred the chicken using two forks or your hands.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shredded chicken and pour the tomatillo sauce over it. Stir to combine and simmer for 10 minutes to allow the flavors to meld.
While the chicken simmers, warm the corn tortillas in a dry skillet or directly over a low flame until pliable and slightly charred.
To assemble the tacos, spoon the shredded chicken mixture into each tortilla. Top with crumbled queso fresco, thinly sliced radishes, and avocado slices.
Serve immediately with extra lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 3838 mg | 167% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 13.4 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2050 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
