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image of realistic top down mise en place shot showing fresh chicken breasts chicken thighs tomatillos salsa verde sauce green chiles jalapeno peppers poblano peppers onion garlic cilantro lime corn tortillas avocado radishes lettuce tomatoes cotija cheese in healthy clear glass bowls on white marble kitchen counter with rustic brown wooden kitchen sets under soft diffuse daylight

Salsa Verde Chicken Tacos

These Salsa Verde Chicken Tacos are a 30-minute solution for busy weeknights. Bright, zesty, and packed with flavor, they bring the comfort of homemade Mexican food without the long cook time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken & Braising Base
  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 1 (16 oz) jar high-quality salsa verde sauce tomatillo-based
  • 1/2 cup chicken broth or water optional but recommended
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 tbsp olive oil
  • 1 tsp minced garlic or garlic powder
  • 1 package corn or flour tortillas warmed
Essential Toppings
  • Fresh cilantro, chopped
  • 1 large avocado, sliced or diced
  • Cotija or feta cheese, crumbled
  • Lime wedges, for serving

Equipment

  • Large skillet or Dutch oven
  • Two Forks (for shredding)
  • Cast Iron Skillet or Tortilla Warmer

Method
 

  1. Sear the Chicken (Optional but Recommended): In a large, deep skillet or Dutch oven, heat 1 Tbsp of olive oil over medium-high heat. Season the chicken breasts well with salt, pepper, cumin, and oregano. Quickly sear the chicken on both sides, about 2 minutes per side, just until lightly golden. This builds a beautiful layer of flavor.
  2. Build the Braising Liquid: Lower the heat and add the minced garlic to the pan, cooking for about 30 seconds until fragrant. Pour in the salsa verde sauce and the chicken broth. Ensure the chicken is submerged, or mostly submerged.
  3. Braise or Simmer: Bring the mixture to a gentle simmer. Reduce the heat, cover the pan tightly, and let the chicken braise for 15–20 minutes (if using thin breasts) or until the internal temperature reaches 165°F and the chicken shreds easily.
  4. Shredding the Chicken: Remove the chicken from the pan and place it on a cutting board. Use two forks to shred the chicken finely. Return the shredded chicken to the simmering salsa verde sauce in the pan. Toss the shredded chicken with the sauce to coat thoroughly, allowing it to simmer for another 5 minutes to absorb all that gorgeous flavor.
  5. Prepare the Tortillas: Warm your corn tortillas. I quickly toast them directly on a dry, hot cast-iron skillet for 30 seconds per side until they become fragrant and slightly pliable. You want that soft, yielding texture to hold the filling.
  6. Assemble the Tacos: Fill each warmed tortilla with a generous amount of the tender salsa verde chicken filling. Top immediately with diced avocado, crumbled Cotija cheese, and a sprinkle of fresh cilantro. Serve hot with lime wedges.

Nutrition

Calories: 320kcalCarbohydrates: 15gProtein: 32gFat: 14gSaturated Fat: 3gCholesterol: 75mgSodium: 520mgPotassium: 510mgFiber: 3gSugar: 4gVitamin A: 250IUVitamin C: 15mgCalcium: 80mgIron: 2.5mg

Notes

For a spicier kick, add a chopped jalapeño or 1/2 tsp cayenne to the braising liquid.
To make crispy baked tacos, roll filled tortillas, brush with oil, and bake seam-down at 400°F until golden brown.
Serve in lettuce cups for a keto or paleo-friendly twist.
Freeze the shredded chicken filling for up to 3 months for future fast meals.
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