In doing our menu planning for the week, Brian and I were reminded of a favorite recipe that we haven’t made in a while – chicken tacos with spicy avocado tomatillo sauce. I added it to our menu for the week, and decided it was perfect timing to share with you, too.
We make tacos quite a bit in our house, but we can tend to fall into a rut of ground beef, shredded cheddar and lettuce. Don’t get me wrong, there’s nothing wrong with the classic taco fare, but we’re starting to have more and more fun coming up with a variety of taco fillings – and this chicken taco with avocado tomatillo sauce is a winner. It is so, so good.
How good, you ask? The kids complimented me on the chicken. They ate the chicken without complaining. At all.
I know, I know – now you understand how amazing this recipe is.
It’s pretty, too, isn’t it?
Southwestern seasoned chicken, sautéed onions and red bell pepper, black beans, cilantro, queso fresco and – the star – avocado tomatillo sauce are a perfect blend of flavors that will leave you wanting more. Speaking of more… we make a lot of both the chicken and the sauce because both work nicely for leftovers.
In our case, we used the leftovers to make quesadillas and put the sauce on the side for dipping. Delicioso!
- Chicken Tacos
- 8 chicken tenderloin pieces
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- Juice of 1 lime
- 2 tablespoons butter
- Black beans, cooked
- Onion, sliced
- Red bell pepper, sliced
- Queso fresco
- Corn tortillas
- Avocado Tomatillo Sauce
- 8 oz tomatillos with the husks removed
- 1 avocado
- 1/2 cup cilantro
- 1 serrano chile, diced
- Juice of 1 lemon
- Salt & pepper, to taste
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- In a small bowl, combine chili powder, cayenne pepper, cumin, garlic powder, paprika, onion powder, and salt.
- Sprinkle half of the seasoning over one side of the chicken, then lay the chicken seasoned-side down into the large skillet. Cook for 3 minutes, seasoning the top of the chicken with the remaining spices.
- Flip the chicken to the other side and continue to cook for another 3 minutes. Remove chicken to a cutting board and cut into bite-sized pieces, then return to the skillet. Add onion slices and bell pepper slices to the skillet as well.
- Squeeze the juice of one lime over the chicken bites, and continue to cook the chicken until the bites are cooked all the way through. You can cook the onions and red pepper a little longer depending on how tender you’d like these to be.
- Rinse the tomatillos once the husks are removed (just peel them off – the peel and/or tomatillos might be slightly sticky, but that’s okay!). Cut the tomatillos into large chunks and toss them in your blender or food processor.
- Add the avocado, serrano pepper (seeds removed, unless you want it extra-spicy), cilantro, salt, pepper, & lemon juice, then blend until the mixture is smooth.
- Assemble the tacos by laying out a warmed corn tortilla (we like to wrap a stack of tortillas in foil and warm them in a 200 degree oven), then adding the chicken, onions, and bell pepper. Top with black beans, avocado tomatillo sauce, cilantro and queso fresco.