Tomatillo Chicken Verde Tacos

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• chopped chicken breast
  40 oz
• cilantro
  ½ oz
• cooking oil
  2 tsp
• cotija cheese
  1 c
• fajita spice blend
  2 tbsp
• flour tortillas
  12 unit
• lime
  2 unit
• paper towels
• red wine vinegar
  3.333 tbsp
• salt
  2 tsp
• shallot
  2 unit
• shredded red cabbage
  8 oz
• sour cream
  3 tbsp
• sugar
  2 tsp
• tomatillos
  4 unit
• water
  1 c

🍳 Cookware

• large pan
• small microwave-safe bowl
• plastic wrap
• medium bowl

1. 

   1

   Wash and dry produce. Remove husks from tomatillos and rinse under warm water, gently scrubbing with your fingers (it’s OK if they feel sticky—that’s normal!). Pat dry with paper towels , then dice into ¼-inch pieces.

   tomatillos: 4 unit, paper towels
2. 

   2

   Open package of chopped chicken breast and drain off any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and season with half the fajita spice blend (you’ll use the rest in the next step), salt , and black pepper . Cook, stirring occasionally, until browned and cooked through, ⏱️ 5 minutes . Transfer to a plate.

   chopped chicken breast: 40 oz, cooking oil: 2 tsp, fajita spice blend: 2 tbsp, salt: 2 tsp, black pepper: 1 tsp
3. 

   3

   Heat a drizzle of oil in the pan used for chicken over medium-high heat. Add tomatillos in a single layer. Cook, undisturbed, ⏱️ 2 minutes . Stir in water and increase heat to high; cook, stirring occasionally, until mixture has reduced and slightly thickened, ⏱️ 8 minutes more. Add chicken, remaining fajita spice blend, and a pinch of sugar to pan; cook, stirring, until thoroughly combined and chicken is warmed through, ⏱️ 1 minute . Turn off heat and stir in butter (1 TBSP for 2 servings; 2 TBSP for 4). Taste and season with salt and pepper if desired.

   water: 1 c, sugar: 2 tsp, butter: 2 tbsp
4. 

   4

   While tomatillos cook, halve, peel, and thinly slice shallot . Roughly chop cilantro . Quarter lime .

   shallot: 2 unit, cilantro: ½ oz, lime: 2 unit
5. 

   5

   In a small microwave-safe bowl , combine shallot, red wine vinegar , 1 tsp sugar, and ¼ tsp salt (2 tsp sugar and ½ tsp salt for 4 servings). Cover tightly with plastic wrap and microwave until shallot is softened, ⏱️ 45 seconds . Stir, then refrigerate until ready to serve. In a medium bowl , toss together shredded red cabbage , cilantro, a squeeze of lime juice, and salt. Set aside until ready to serve, tossing occasionally.

   red wine vinegar: 3.333 tbsp, shredded red cabbage: 8 oz
6. 

   6

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .

   flour tortillas: 12 unit
7. 

   7

   Divide tortillas between plates and fill with chicken mixture and slaw; top with sour cream , pickled shallot (draining first), and cotija cheese . Serve with remaining lime wedges on the side. Serve with remaining lime wedges on the side.

   sour cream: 3 tbsp, cotija cheese: 1 c