Elevate your Taco Tuesday with these Salsa Verde Shredded Chicken Tacos! They’re made with fresh, simple ingredients and some healthy store bought salsa verde (I like Trader Joe’s brand – no artificial flavors, sugar, or preservatives).
Using avocado instead of cheese boosts the monounsaturated healthy fat of the dish and reduces saturated fat, while also boosting the antioxidant and fiber content of the dish. I always opt for organic poultry and organic corn products when available as well! I hope you enjoy this recipe and take your Taco Tuesday to the next level!
Salsa Verde Shredded Chicken Tacos
2018-07-30 14:43:48
Serves 2
Simple and delicious salsa verde tacos made with real and nourishing ingredients!
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
For the salsa verde chicken
- 1 1/2 cups salsa verde, I used Trader Joe's brand with no preservatives or fillers
- ~1- 1/2 lb. organic chicken breasts
- 1/2 white onion, sliced thin
- 2 garlic cloves, minced
- 1 jalapeno, de-seeded
- 1 tsp. cumin powder
- 1 tsp. chili powder
- sea salt and pepper
For the tacos
- 1 tbsp. olive oil
- 4 organic soft corn tortillas
- cherry tomatoes, sliced in half as desired
- 1/2 red onion, diced
- 1 avocado, mashed
- juice from 1 lime, more lime wedges for garnishing
- sprouts of choice, for garnishing (I used arugula sprouts)
Instructions
- Begin by boiling a pot of water for the chicken breasts. Once boiling, add the chicken breasts to the water and lower to medium high, simmering the breasts about 10-15 minutes until there is no longer any red/uncooked chicken in middle and the entire breast is white. Let cool on a cutting board about 5 minutes.
- Meanwhile, start cooking the onions in a large skillet with olive oil, garlic and jalapeño, about 5 minutes.
- Shred the chicken with a fork and knife (or two forks) and add to the skillet with the vegetables and olive oil. Then add the salsa verde, spices, and salt and pepper to taste. Simmer the shredded salsa verde chicken about 5 minutes.
- In the mean time, char the corn tortillas on a non-stick non-greased skillet pan, about 2 minutes each side.
- Slice the cherry tomatoes and red onion. Lastly, mash the avocado in a small bowl with the lime juice and salt and pepper to taste. Assemble the tacos and garnish with more fresh lime and sprouts. Enjoy!
Samantha Carley, MS, RDN https://www.freshplatesnutrition.com/
