Chicken Tacos with Avocado Salsa Verde

Start by de-husking the tomatillos and giving them a good rinse. I usually cut out the stems as well. Roast the tomatillos in the oven (400F) for 15 minutes or so. Note: there's leeway on the roasting method, feel free to pan roast the tomatillos or use the broiler.

Once the tomatillos are roasted, add them to a blender or food processor along with: 1/2 small onion, 1 peeled garlic clove, 10-12 sprigs cilantro, and 1 jalapeno. Combine well. Feel free to start with just 1/2 or 1/4 of the jalapeno for a milder batch. To increase heat simply add additional slivers of the jalapeno until it tastes right to you. Once you're happy with the heat, add the flesh of a single avocado and combine well. You can optionally add a pinch of salt but I usually skip it.

You are welcome to cook the chicken as you see fit. For this batch I used this easy seasoned chicken recipe. Basically you are just chopping up a chicken breast and combining with: salt, pepper, chile powder and a bit of oil. This gets cooked off with a few slivers of onion.

For the tacos, I started by adding a few drops of oil to a large skillet over medium heat and rubbing the corn tortillas in it. This smidge of oil will help them crisp up a bit more, but you can consider it optional. Each tortilla gets a thin layer of refried beans, cheese, and some cooked chicken pieces. Let these cook until you are getting light brown spots on the underside of the tortillas.

Drench your tacos in the freshly made Avocado Salsa Verde. I also topped with freshly chopped cilantro and a few drops of hot sauce. Enjoy!