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Chicken Tacos with Easy Tomatillo Salsa

Chicken Tacos with an Easy Green Salsa Recipe

These easy chicken tacos with a simple salsa verde recipe are so good you won’t be able to stop eating them! Use the easy salsa recipe on these tacos, enchiladas or to just dip chips in!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 tacos
Author Lisa


  • ½ lb chicken cooked and shredded* rotisserie chicken works great!
  • 6 corn tortilla
  • ¼ oil for frying tortillas (optional)
  • 1 cup yellow or white onion diced for garnish
  • ½ cup cilantro rinsed and chopped for garnish
  • Limes for garnish

Salsa Verde Recipe

  • 9 Tomatillos husked and rinsed
  • ½ large yellow onion
  • 1 jalapeno stem and seeds removed
  • 4 garlic cloves peeled
  • 1 cup cilantro
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon garlic powder


How to make taco shells:

  • If frying up the tortillas, which I recommended, heat oil over medium high heat in a large fry pan. After a minute or two dip a small part of a corn tortilla in the oil to test if the oil is hot enough. It will be hot enough if it starts bubbling and frying the tortilla right away!
  • Place your tortilla in the hot oil and after about 30 seconds flip it. Then after another 30-45 seconds fold your corn tortilla in half forming a taco shell.
  • Fry each side of the shell until it is browned to your desired level of doneness.

How to make salsa verde:

  • After you have peeled and rinsed your tomatillos, cut of the stems and then place them in a medium sized pot. Add in your onion half and jalapeno. Fill the pot with water until it covers the tomatillos and they start to float.
  • Bring water to boil over medium high heat and boil until the tomatillos turn from a bright green to an olive green. This takes from 5-10 minutes.
  • Once they’ve changed colors, transfer all the tomatillos, the onion, and the jalapeno to a food processor or blender. Do not add any of the water.
  • Add in the remaining garlic, cilantro and spices to the food processor and process for 30-60 seconds, or until it is to your desired level of chunkiness.

Assembling the chicken tacos:

  • If you are using leftover chicken or if it’s cold for some reason, warm it up in the microwave or over the stove.
  • Take a taco shell and fill it with shredded chicken. Add salsa and top with extra diced onions and cilantro! Squeeze on some fresh lime juice and..
  • Enjoy!


*I used chicken leftover from when I smoked a bunch (it was amazing!), but you can use any type, even a store bought rotisserie for ease of use! Also, the amount of chicken varies depending on how stuffed you want your tacos and how many you are making. Keep that in mind!