Green Chile Chicken Tacos
These Green Chile Chicken Tacos will be the perfect addition to your quick and easy weeknight meal rotation. Bonus: they're gluten- and dairy-free.
Servings: 6
Calories: 303kcal
Equipment
- Large skillet
Ingredients
- 2 Tablespoon canola oil divided (or any other neutral-flavored cooking oil)
- ½ teaspoon oregano
- ½ teaspoon cumin
- ¼ teaspoon freshly ground black pepper
- 1½ pounds chicken thighs cut into ½-inch pieces.
- ½ teaspoon kosher salt
- 1 small onion minced
- ½ medium green bell pepper minced
- 4 cloves garlic minced
- 2 4-ounce cans chopped green chiles
- 1 cup chicken broth
- 12 6-inch corn tortillas
Optional Toppings
- thinly shredded cabbage
- thinly sliced radishes
- sliced avocado
- chopped fresh tomato
- chopped cilantro
- minced onion
- lime wedges
Instructions
- Heat a large skillet over medium-high heat. Add 1 Tablespoon canola oil, ½ teaspoon oregano, ½ teaspoon cumin, and ¼ teaspoon freshly ground black pepper. Cook until the spices start to sizzle and smell fragrant, about 30-60 seconds. Add the cubed chicken thighs and ½ teaspoon kosher salt. Cook, stirring often, until the chicken is browned, about 5 minutes. Transfer the chicken to a plate or bowl using a slotted spoon.
- Add the remaining 1 Tablespoon canola oil to the skillet, then the minced onion and minced green bell pepper. Cook until the vegetables are soft, about 3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add the 2 4-ounce cans chopped green chiles, 1 cup chicken broth, and the browned chicken, plus any juices on the plate. Bring the mixture to a simmer, and reduce the heat to medium. Simmer until most of the liquid has cooked down, about 8-10 minutes.
- While the chicken is simmering, heat the tortillas. You can do this on the grill, a dry skillet over medium-high heat, a toaster oven, or the microwave. Once heated, stack the hot tortillas together and wrap them in a clean dish towel to keep them warm and soft.
- Place a scoop of chicken on each tortilla and serve as desired with shredded cabbage, sliced avocado, chopped tomato, cilantro, minced onion, and/or lime wedges.
- Store any leftover chicken in an airtight container in the fridge for up to 2 days. Reheat the chicken in the microwave or in a skillet and serve with freshly heated tortillas.
Nutrition
Calories: 303kcal | Carbohydrates: 26g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 109mg | Sodium: 466mg | Potassium: 431mg | Fiber: 4g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 2mg
