Tomatillo Chicken Verde Tacos with Cilantro-Lime Slaw and Pickled Shallots

These tomatillo chicken verde tacos are packed with bright, zesty flavors. Tender diced chicken is simmered in a fresh tomatillo sauce seasoned with warm fajita spices, then served in warm tortillas with a crisp cilantro-lime slaw, quick-pickled shallots and crumbled cotija cheese.

Every bite offers a perfect balance of tangy, savory and creamy elements. This recipe comes together quickly, making it an ideal weeknight dinner that feels special without requiring hours in the kitchen.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit TomatillosView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 cup Cotija CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Remove husks from tomatillos and rinse under warm water, gently scrubbing with your fingers (it’s OK if they feel sticky-that’s normal!). Pat dry with paper towels, then dice into ¼-inch pieces.
2. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season with half the Fajita Spice Blend (you’ll use the rest in the next step), salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate.
3. Heat a drizzle of oil in the same pan over medium-high heat. Add tomatillos in a single layer. Cook, undisturbed, 2 minutes. Stir in 1 cup water and increase heat to high; cook, stirring occasionally, until mixture has reduced and slightly thickened, 6-10 minutes more. Add chicken, remaining Fajita Spice Blend and a pinch of sugar to pan; cook, stirring, until thoroughly combined and chicken is warmed through, about 1 minute. Turn off heat and stir in 1 TBSP butter. Taste and season with salt and pepper if desired.
4. While tomatillos cook, halve, peel and thinly slice shallot. Roughly chop cilantro. Quarter lime.
5. In a small microwave-safe bowl, combine shallot, vinegar, 1 tsp sugar and ¼ tsp salt. Cover tightly with plastic wrap and microwave until shallot is softened, 30-60 seconds. Stir, then refrigerate until ready to serve. In a medium bowl, toss together cabbage, cilantro, a squeeze of lime juice and salt. Set aside until ready to serve, tossing occasionally.
6. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
7. Divide tortillas between plates and fill with chicken mixture and slaw; top with sour cream, pickled shallot (draining first) and cotija. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken mixture in a skillet and assemble tacos fresh.

Can I make this recipe dairy-free?

Yes, omit the sour cream and cotija cheese or use dairy-free alternatives. The tacos will still be delicious.