This is one of my favorite go-to recipes for leftover chicken.
My family just loves them.
Some of our favorite toppings: fresh tomatoes, avocado, shredded cheddar cheese, chopped onion, pickled jalapenos, salsa, sour cream and definitely a squirt of lime or lemon (I actually prefer lime).
I had some Spicy Tomatillo Sauce that was made several days before (recipe below),
which I added to my taco. It was exactly what was needed to put it
over the top. I eat it on lots of things like fajitas, grilled hot dogs,
hamburgers and of course tacos.
Fabulous!!
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Chicken Tacos with Spicy Tomatillo Sauce
2 cups chicken, cooked
1 onion, chopped
1 jalapeno, minced/and seeded if desired
3 tsp olive oil
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp adobo powder
1/2 tsp southwest seasoning, optional
1/2 tsp smoked paprika
1/2 tsp coriander
Juice from 1/2 lemon
1/3 cup water
Salt
Pepper
In a skillet over med. heat, saute onion, jalapeno, and a good pinch of salt and pepper in olive oil, 4-5 minutes or until onion starts turning translucent, then add minced garlic. Continue to saute until softened.
Add cooked chicken (chopped) and the following spices: cumin, adobo powder, chili powder, southwest seasoning (if using), smoked paprika, and coriander.
Stir together well, breaking up chicken with the tip of your spoon. Stir in juice of 1/2 lemon and 1/3 cup of water. Taste for seasoning and add salt and pepper to taste. Simmer 5-10 minutes more.
Spicy Tomatillo Sauce
7-8 tomatillos, husked washed & halved
2 jalapenos
1 onion, quartered
3 cloves of garlic
1 tbsp olive oil
3/4 cup chicken broth
1 tbsp honey
1 tsp balsamic vinegar
Salt
Pepper
Heat oven to 450*
Place tomatillos, jalapenos onion and garlic on a baking sheet. Drizzle with olive oil and a pinch of salt and pepper. Roast for 25-30 minutes.
Cool, then place into a blender with 3/4 cup of chicken stock (I seeded one of the jalapenos before blending). Blend and pour into a sauce pan; add honey and balsamic vinegar. Taste for seasoning, adding salt & pepper if desired. Bring to a boil then reduce heat to medium low and simmer until slightly thickened.
Stir together well, breaking up chicken with the tip of your spoon. Stir in juice of 1/2 lemon and 1/3 cup of water. Taste for seasoning and add salt and pepper to taste. Simmer 5-10 minutes more.
Spicy Tomatillo Sauce
7-8 tomatillos, husked washed & halved
2 jalapenos
1 onion, quartered
3 cloves of garlic
1 tbsp olive oil
3/4 cup chicken broth
1 tbsp honey
1 tsp balsamic vinegar
Salt
Pepper
Heat oven to 450*
Place tomatillos, jalapenos onion and garlic on a baking sheet. Drizzle with olive oil and a pinch of salt and pepper. Roast for 25-30 minutes.
Cool, then place into a blender with 3/4 cup of chicken stock (I seeded one of the jalapenos before blending). Blend and pour into a sauce pan; add honey and balsamic vinegar. Taste for seasoning, adding salt & pepper if desired. Bring to a boil then reduce heat to medium low and simmer until slightly thickened.