Around the World · Mexico

Salsa Verde Chicken Tacos

By The Savorient Team

Shredded chicken simmered in a bright, tangy salsa verde — tacos ready in half an hour.

Salsa Verde Chicken Tacos topped with salsa verde and pico de gallo
Where this comes from: made from tomatillos, chiles, and cilantro, salsa verde is a staple ingredient widely used across Mexican cuisine, for both cooking and seasoning. Simmering chicken directly in salsa verde until it shreds easily is a common home-cooking shortcut, turning a jar of sauce and a few chicken thighs into filling for tacos, a topping for rice, or the base for enchiladas.
10 minPrep time
20 minCook time
30 minTotal time
4Servings
EasyDifficulty

Ingredients

  • 1 1/2 lb boneless, skinless chicken thighs
  • 1 1/2 cups salsa verde (jarred or homemade)
  • 1/2 cup chicken broth
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • Salt, to taste
  • 12 small corn tortillas, warmed
  • Toppings: diced onion, cilantro, lime wedges, crumbled queso fresco

Instructions

  1. Season the chicken thighs with cumin, garlic powder, and salt.
  2. Add the chicken, salsa verde, and broth to a large skillet. Bring to a simmer, cover, and cook 15-18 minutes until the chicken reaches 165°F and shreds easily.
  3. Remove the chicken and shred it with two forks, then return it to the skillet and simmer uncovered 3-5 minutes to thicken the sauce slightly.
  4. Spoon the chicken into warmed tortillas.
  5. Top with diced onion, cilantro, a squeeze of lime, and crumbled queso fresco, and enjoy your tacos!

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