Tomatillo Chicken Verde Tacos

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  1 tbsp
• chopped chicken breast
  10 oz
• cilantro
  2 tbsp
• cooking oil
  1 tbsp
• cotija cheese
  ¼ cup
• fajita spice blend
  1 tsp
• flour tortillas
  4 unit
• lime
  1 unit
• red wine vinegar
  2 tbsp
• salt
  ¼ tsp
• shallot
  1 unit
• shredded red cabbage
  1 c
• sour cream
  2 tbsp
• sugar
  1 tsp
• tomatillos
  3 unit

🍳 Cookware

• large pan
• small microwave-safe bowl

1. 

   1

   Wash and dry all produce.
2. 

   2

   Open package of chopped chicken breast and drain off any excess liquid.

   chopped chicken breast: 10 oz
3. 

   3

   Heat a drizzle of cooking oil and butter in a large pan over medium-high heat. Add tomatillos in a single layer. Cook, undisturbed, ⏱️ 2 minutes .

   cooking oil: 1 tbsp, butter: 1 tbsp, tomatillos: 3 unit
4. 

   4

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

   shallot: 1 unit, cilantro: 2 tbsp, lime: 1 unit
5. 

   5

   In a small microwave-safe bowl , combine sliced shallot, red wine vinegar , sugar , and salt . Cover tightly with plastic wrap and microwave until shallot is softened, ⏱️ 30 seconds to ⏱️ 1 minute . Stir, then refrigerate until ready to serve.

   red wine vinegar: 2 tbsp, sugar: 1 tsp, salt: ¼ tsp
6. 

   6

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

   flour tortillas: 4 unit
7. 

   7

   Divide tortillas between plates and fill with cooked chicken mixture tossed with fajita spice blend and shredded red cabbage slaw. Top with sour cream , pickled shallot (draining first), and cotija cheese . Serve with remaining lime wedges on the side. Finish with a crack of black pepper .

   fajita spice blend: 1 tsp, shredded red cabbage: 1 c, sour cream: 2 tbsp, cotija cheese: ¼ cup, black pepper: ¼ tsp