Chicken Verde Tacos

This is the first recipe of chicken week! Let’s start with a picture of this beauty.

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Rubbed with oil, sage, rosemary, and thyme, and stuffed with lemon and rosemary, this is a good chicken. Not to toot my own horn or anything. All the recipes this week are going to be a bit different from my usual ones in that they’re exceedingly simple- usually I like super complicated recipes. This week is about (delicious) convenience, though!

 

INGREDIENTS

 

1 cooked chicken breast, shredded

¼ cup salsa verde

2 tbsps sour cream

3 corn tortillas

Chives

¼ cup frozen corn

½ lemon (optional)

⅓ cup Crema Mexicana (optional)

Cilantro (optional)

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Start by heating up the chicken in a skillet,

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throw in the corn too.

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Stir it around, you just want the corn to defrost a bit. Once it’s nice and hot, pour in the salsa verde and stir it again so the chicken and corn get completely coated.

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Let the salsa reduce some, while you heat up the tortillas. I microwaved them, but in hindsight I should’ve used a skillet. Spread them with a bit of sour cream,

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and then lay the chicken, chives and corn on them.

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Drizzle in a bit of crema, if you like,

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and fold them over.

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I like to serve them with lemon slices and cilantro, which makes for a nice pop of color and freshness. The perfect quick summer dish!

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Here’s the printable recipe, with ingredients and instructions: Chicken Verde Tacos

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