Chicken Tacos
Indulge in the irresistible flavors of these chicken tacos topped with Salsa Verde Deliciosa. These tacos feature tender Cuisine Solutions taco chicken filling wrapped in soft corn tortillas. The chicken is packed with flavor, complemented by roasted poblano chili strips and fresh cilantro leaves. Drizzled with the zesty Salsa Deliciosa, the tacos come alive with a tangy kick. Sliced radish and diced white onion add a refreshing crunch, while Mexican crema or sour cream provides a creamy finish. With each bite, experience the authentic taste of Mexican cuisine in these flavorful chicken tacos enhanced by the delectable Salsa Verde Deliciosa.
Prep Time: 60 minutes
Cook Time: 60 minutes
Servings: 4-6
INGREDIENTS
Salsa verde Deliciosa
- 1 White Onion
- 1-2 Jalapeño(s) depending heat level desired
- 10 ea Tomatillos outer casing removed and washed
- ½ bunch Cilantro (stems trimmed)
- 2-3 ea fresh Limes
- 1 ea Avocado
- 2 tsp Salt
Chicken Tacos
- 12 ea. Soft corn tortillas 6" (Your favorite)
- 1.5 lb. CSI taco chicken filling
- 1 pint Salsa Deliciosa. (recipe above)
- 3 ea poblano chilis roasted pealed cut into strips
- 1/2 bunch Cilantro leaves washed and picked from stems
- 1 cup Mexican Crema (or sour cream)
- 6 ea. Radish sliced into coins
- 1 small White onion diced
- EVOO as needed for tortillas
Preparation
Salsa Verde Deliciosa
- 1. Heat griddle or Comal over high heat.
- 2. Place whole Jalapeños and Tomatillos on Comal and turn regularly until lightly charred all around
- 3. Slice onion into ½ inch thick slices remove skin and place on Comal until cut side is lightly charred flip and repeat.
- 4. Chill charred vegetables in fridge
- 5. Use a paring knife to cut the flesh away from the seeds and stem of the jalapeños (leave some or all of the seeds for a spicier salsa)
- 6. Peel and seed the avocado
- 7. Place onion, tomatillo, including any juice that might have leaked out, Jalapeño and avocado flesh as well as cilantro in the bowl of a blender squeeze juice from fresh limes into blender over all. Pulse until almost smooth. You may have to use a spoon or spatula to push mass down between pulses until the tomatillos start to liquify.
Chicken Tacos
- 1. Reheat taco filling in an oven safe container covered @ 350º for 20 minutes. Or in a pouch in a thermocirculator.
- 2. Heat griddle or comal over medium high heat and using a small amount of oil toast the corn tortillas.
- 3. For each taco spoon 1 TBS of salsa into bottom of tortilla, top with hot chicken taco filling
- 4. Garnish to taste with onion radish cilantro and a drizzle of crema
