Mohamed Shili This easy and flavorful Shredded Chicken and tomato tacos with Queso Fresco recipe is the perfect quick meal for busy weeknights. Bursting with tangy, smoky flavors from the grilled tomatillos and serrano, it’s a simple, nutritious option that’s perfect for taco lovers. Customize with your favorite ingredients and enjoy a fresh, delicious dinner in no time!
Ingredients Needed:
- 6 tomatillos, husked, washed, and grilled until blackened
- 1 serrano, grilled until blackened
- Olive oil
- 1/2 small red onion, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 1 cup chopped fresh cilantro
- 1 lime, juiced
- 2 tablespoons honey
- 1 1/2 cups shredded rotisserie chicken
- 8 blue corn tortillas
- 1 cup crumbled queso fresco
How To Make Shredded Chicken and Tomatillo Tacos with Queso Fresco Recipe?
- Preheat the Grill: Preheat your grill to medium heat.
- Grill Tomatillos and Serrano: Grill the tomatillos and serrano until blackened, then transfer them to a small sauté pan. Lightly sauté in olive oil on the grill for a couple of minutes.
- Blend the Sauce: In a blender, combine the grilled tomatillos, serrano, red onion, garlic, cilantro, lime juice, and honey. Blend until smooth.
- Simmer the Mixture: Pour the blended sauce into a large sauté pan and place it on the grill. Bring to a simmer, then add the shredded chicken. Heat until warmed through, about 5 minutes.
- Grill the Tortillas: Place the tortillas on the grill, cooking for 20 seconds on each side, until slightly charred and warm.
- Assemble the Tacos: Spoon the chicken mixture into the tortillas and top with crumbled queso fresco. Fold the tortillas in half and serve immediately.
Recipe Tips:
- Grill the Tomatillos Well: Make sure to grill the tomatillos and serrano until they are well charred. This brings out a deeper smoky flavor in the sauce.
- Adjust Spice Level: If you prefer a milder dish, remove the seeds from the serrano or use a less spicy pepper like a jalapeño.
- Use Fresh Tortillas: For the best taste and texture, try to use fresh tortillas or warm them on the grill right before serving.
- Shred the Chicken Fine: Shred the rotisserie chicken into small pieces so it mixes well with the sauce and fills the tortillas evenly.
- Top with Fresh Ingredients: For extra flavor, add freshly chopped cilantro, a squeeze of lime, or even avocado slices to each taco.
How To Store & Reheat Leftovers?
- Refrigerate: Let the tacos cool, then store them in an airtight container in the fridge for up to 2 days.
- Reheat: Heat in a pan over medium heat for 2-3 minutes on each side.
Nutrition Facts:
- Calories: 396 kcal
- Total Fat: 3.35 g
- Saturated Fat: 1.13 g
- Cholesterol: 18.8 mg
- Sodium: 189.25 mg
- Potassium: 143 mg
- Total Carbohydrate: 9.6 g
- Dietary Fiber: 1.68 g
- Sugars: 1.95 g
- Protein: 8.35 g
Try More Bobby Flay Recipes:
- Yucatan Chicken Puffy Tacos with Peanut-Red Chili BBQ Sauce and Red Cabbage Slaw
- Apricot-smoked Chile Glaze Lamb Tacos With Tomato-cucumber Salsa
- Bobby Flay Chicken Enchiladas
- Bobby Flay Chicken Tacos
Shredded Chicken and Tomatillo Tacos with Queso Fresco
Description
This easy and flavorful Shredded Chicken and tomato tacos with Queso Fresco recipe is the perfect quick meal for busy weeknights. Bursting with tangy, smoky flavors from the grilled tomatillos and serrano, it’s a simple, nutritious option that’s perfect for taco lovers. Customize with your favorite ingredients and enjoy a fresh, delicious dinner in no time!
Ingredients
Instructions
- Preheat the Grill: Preheat your grill to medium heat.
- Grill Tomatillos and Serrano: Grill the tomatillos and serrano until blackened, then transfer them to a small sauté pan. Lightly sauté in olive oil on the grill for a couple of minutes.
- Blend the Sauce: In a blender, combine the grilled tomatillos, serrano, red onion, garlic, cilantro, lime juice, and honey. Blend until smooth.
- Simmer the Mixture: Pour the blended sauce into a large sauté pan and place it on the grill. Bring to a simmer, then add the shredded chicken. Heat until warmed through, about 5 minutes.
- Grill the Tortillas: Place the tortillas on the grill, cooking for 20 seconds on each side, until slightly charred and warm.
- Assemble the Tacos: Spoon the chicken mixture into the tortillas and top with crumbled queso fresco. Fold the tortillas in half and serve immediately.
Notes
- Grill the Tomatillos Well: Make sure to grill the tomatillos and serrano until they are well charred. This brings out a deeper smoky flavor in the sauce.
- Adjust Spice Level: If you prefer a milder dish, remove the seeds from the serrano or use a less spicy pepper like a jalapeño.
- Use Fresh Tortillas: For the best taste and texture, try to use fresh tortillas or warm them on the grill right before serving.
- Shred the Chicken Fine: Shred the rotisserie chicken into small pieces so it mixes well with the sauce and fills the tortillas evenly.
- Top with Fresh Ingredients: For extra flavor, add freshly chopped cilantro, a squeeze of lime, or even avocado slices to each taco.
Shredded Chicken and Tomatillo Tacos with Queso Fresco