Looking for a quick and easy summer favorite? These are a crowd pleaser for sure, and allows creativity and color on how you decide to dress them up! We skipped over Spring time here in Florida and just went straight to Summer. My culantro is happy about the warmer weather and I am so excited to be able to harvest it straight out of my garden! Culantro is different from cilantro, although they can and are used interchangeably. Many tropical dishes call for culantro because of its robust flavor. Give it a try!
Salsa Verde Street Tacos
Prep time: 20 min
Cook time: 15 min
5 tomatillos (Husked)
3 cloves of garlic
1/2 white onion
1 jalapeno (stem removed, deribbed and deseeded if you want to tone the heat down)
1 handful culantro (about 1/4 cup)
1/2 squeezed lime
1/2 tsp salt
1/4 tsp ground pepper
1-2 lb chicken breasts
flour OR corn tortillas
queso fresco (Mexican crumbling cheese)
1/2 red onion (thinly diced)
1 cup diced tomatoes
1. Begin by making the salsa verde. Husk the tomatillos and dice. Add 1 TBS of oil to a cast iron pan and heat on medium. When the pan is hot, add the tomatillos, onion, jalapeno, and salt. Cook for about 3-5 minutes. Add garlic to the pan and continue to cook for 2 min. Remove pan from heat, then combine all the ingredients into a food processor and blend until combined. Let cool to room temperature.
2. Cut chicken breast into thin strips and let marinade in 1 cup of salsa verde for a minimum of 30 min.
3. Heat the grill or cast iron up to medium high. While grill is heating, prep all the fixings for the tacos.
4. Cook chicken on each side side for 5-8 min, or until browned. Make sure to keep the marinade on the chicken.
5. Remove chicken from grill when cooked through, slice lengthwise into small strips, serve, and enjoy!