All day everyday..

I could eat Mexican food everyday of my life and be completely satisfied. Is there anything better than a salty tortilla with spicy cheesy goodness? Really though, tacos, burritos, enchiladas… these are a few of my favorite things. 🙂

This weekend I made a feast of tasty goodness to indulge my craving. What was the star of the show you ask? Tomatillo Chicken Tacos topped with creamy avocados, spicy cilantro, juicy tomatoes, and jalapeno jack cheese, all wrapped in a delicious corn tortilla. DELISH!

Tomatillo Chicken Tacos

Yields: 4 tacos

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients

• 1 large Bone In Skin On Chicken Breast (produces a more moist chicken breast with great flavor than boneless skinless)
• 5-6 Tomatillos
• 1/2 Jalapeno, diced
• 1/4 Sweet Yellow Onion, diced
• 8 Cherry/Plum Tomatoes quartered
• 1/4 Cup Cilantro, rinsed, dried, and chopped
• 1/2 Cup Jalapeno Jack Cheese, Shredded
• Whole Avocado, Cut in 1/2 then sliced lengthwise
• 8 Corn Tortillas (place each tortilla on a damp paper towel and stack on a plate, microwave for 30-45 seconds then keep covered until use = easy way to soften them)
• Olive Oil
• Salt & Pepper
• Garlic Powder
• 1 tsp Granulated Organic Sugar or 3/4 tsp Organic Agave Nectar
• Light Sour Cream – Optional Topping

Directions

1. Preheat oven to 400 degrees
2. Prepare baking dish with non-stick cooking spray
3. Pat dry chicken breast and sprinkle a generous helping of salt, pepper, and garlic powder then drizzle with olive oil
4. Take husks off tomatillos then run under cool water to rinse stickiness off. Cut in halves and place flesh side down on an aluminum foil wrapped baking sheet
5. Bake chicken for 40-50 minutes, until clear liquid runs from chicken when pierced and skin is slightly browned
6. Bake tomatillos for 10-12 minutes, until softened
7. Saute Onions in a small saute pan with a drizzle of olive oil salt and pepper. Saute until translucent. Reserve saute pan.
8. Once tomatillos and onions are done cooking, transfer to a food processor or blender, add jalapeno, 1/2 tsp salt, 1/4 pepper, and 1 tsp granulated sugar or 3/4 tsp organic agave nectar, pulse together until blended
9. Once chicken is done shred then add in small saute pan that was used for onions and add 1/2 cup tomatillo salsa and saute for 5 minutes, stirring occasionally.
10. Take corn tortilla and fill with chicken, cheese, cilantro, tomatoes, avocado slices, additional tomatillo salsa and sour cream if desired