Fresh, vibrant and packed full of flavor. These Salsa Verde Tacos are filled with shredded chicken, smothered in Salsa Verde sauce and topped with delicious Miski Mexican Food salsas! You just have to give these a try!
About This Salsa Verde Tacos Recipe
Lately, we’ve been diving deep into Mexican cooking, and being based in the UK, we know firsthand how tricky it can be to find some traditional ingredients locally. Luckily, we were able to order tomatillos from Miski Mexican Food to make our own homemade salsa verde. We even made a big batch and whipped up some delicious Enchiladas Verdes too!
Ingredients
Using the freshest ingredients in this Salsa Verde Tacos recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- 3 large chicken breasts
- 2 cloves garlic
- 1 large onion
- 1 cup (250ml) chicken stock
- 3 cups (750ml) Salsa Verde
- 12 corn tortillas
- salt and pepper (to taste)
- queso fresco (or some other mild crumbly cheese)
See recipe card for quantities.
Instructions
You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: In a pan with a splash of olive oil on a medium heat, brown both sides of your chicken.
- Step 2: Add ¼ cup of chicken stock (60ml) to your pan. Cover with a lid and allow to poach for 10-12 minutes.
- Step 3: Remove from the pan and shred your chicken with forks.
- Step 4: In a clean pan, add a splash of oil and soften your onion until translucent.
- Step 5: Add your salsa verde to the pan and allow to simmer. (See below)
- Step 6: Return your shredded chicken to the pan, heat through and mix well.
- Step 7: To a clean pan, add a splash of oil and fry your corn tortillas on each side for 3 minutes.
- Step 8: Load your tacos with your delicious salsa verde chicken and top with coriander, pickled red onion, cheese and Miski salsas! Dig in!
What about the Salsa Verde?
You can use premade Salsa Verde, it can be found in a few good food stores and you will need around 3 cups (750ml) and here at Miski Mexican Food. Alternatively, for a more authentic, fresh and vibrant Salsa Verde you can make it yourself. Follow this Salsa Verde recipe and you will have the perfect amount of salsa to make your Salsa Verde Tacos.
What about the tomatillos?
The Salsa Verde recipe for this Pozole Verde calls for tinned tomatillos as you cannot easily source fresh tomatillos in the UK. They can be bought online on a lot of different retailers, including Miski Mexican Food. The ease with tinned tomatillos is that they are already cooked so can be blended straight away. If you're lucky enough to be able to source fresh tomatillos then I would definitely use them over tinned to get the freshest Salsa Verde possible! Simply remove the husks and the stems, add them to a baking tray and roast in the oven for 15-20 minutes at 400F/200C. Then, add them to your blender with the other ingredients.
What about the Salsas?
These stunning salsas are from Miski Mexican Food! We used her El Jalapeno salsa to create our Salsa Verde sauce for our tacos. Then, we topped our Salsa Verde Tacos with the La Calavera (Fiery Scotch Bonnet salsa for those who love a spicy kick), El Corazon () and El Macho (Delicious chili oil packed full of Guajillo chillies) salsas.
You can find these wonderful salsa here -
Substitutions
- Oregano - If you can source Mexican oregano you will end up with a more authentically flavored Salsa Verde Tacos. Mexican oregano has slightly bigger, more jagged leaves and provides a citrusy flavor that normal oregano doesn't provide.
- Tortillas - You could use flour tortillas for this recipe and they work perfectly well to soak up the verdes sauce and keep the Salsa Verde Tacos in tact. However, if you can find corn tortillas you will add an extra depth of authentic Mexican flavor to your Salsa Verde Tacos.
- Cheese - If you can source it, Queso Fresco cheese is an authentic cheese to use. Any mild, crumbly cheese will do however. From making plenty of Mexican recipes using ingredients that can be sourced in the UK, I've found that Wensleydale cheese works great. It crumbles beautifully and can be sprinkled on top of tacos without it melting.
Serving Size (Serves 4)
This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.
Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.
Storage
Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.
Top Tip
Let the salsa verde chicken sit for 5–10 minutes before serving — it gives the flavours time to meld while still staying fresh and vibrant.
FAQ
Yes! Thighs are more forgiving and stay juicy with longer cooking, which makes your Salsa Verde Tacos even more flavorful.
The chicken is done when it easily shreds with a fork and reaches an internal temperature of 75°C (165°F). Avoid overcooking to keep it tender.
Related
Looking for other recipes like this? Try these:
Recipe
Salsa Verde Tacos
Fresh, vibrant and packed full of flavor. These Salsa Verde Tacos are filled with shredded chicken and smothered in Salsa Verde sauce.
Ingredients
- 3 large chicken breasts
- ½ cup (100ml) chicken stock
- 2 cloves garlic
- 1 large onion
- 3 cups (750ml) Salsa Verde (see recipe post)
- 12 corn tortillas
- salt and pepper (to taste)
- Queso fresco (or some other mild crumbly cheese)
Instructions
- In a pan with a splash of olive oil on a medium heat, brown both sides of your chicken.
- Add ¼ cup of chicken stock (60ml) to your pan. Cover with a lid and allow to poach for 10-12 minutes.
- Remove from the pan and shred your chicken with forks.
- In a clean pan, add a splash of oil and soften your onion until translucent.
- Add your salsa verde to the pan and allow to simmer. (See blog post)
- Return your shredded chicken to the pan, heat through and mix well.
- To a clean pan, add a splash of oil and fry your corn tortillas on each side for 3 minutes.
- Load your tacos with your delicious salsa verde chicken and top with coriander, pickled red onion, cheese and Miski salsas! Dig in!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 403Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 78mgSodium: 1249mgCarbohydrates: 49gFiber: 9gSugar: 9gProtein: 35g
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