Tomatillos aren't green tomatoes—they're actually berries wrapped in papery husks, related to gooseberries and ground cherries.
Crispy Chicken Tacos with Avocado Salsa
Dive into a fiesta of flavors with these crunchy chicken tacos, perfectly seasoned and fried to golden perfection. Each bite is elevated with a zesty avocado salsa, bursting with freshness from ripe avocados, tangy lime, and a hint of cilantro. Get ready to savor the ultimate taco experience that will leave you craving more!
The Story
This isn't authentic Mexican—it's pure 1980s California invention when Taco Bell-trained American palates met actual Mexican immigrants in Los Angeles strip malls, creating a bastardized beauty that would make abuela weep but somehow works because crispy tortillas and melted cheese are the universal language of late-night satisfaction that transcends cultural boundaries.
Regional Twist
In Guadalajara's Tlaquepaque district, they char the tomatillos over mesquite coals and fold in roasted poblano peppers with the avocado, creating a smokier salsa verde that makes this version taste like child's play.
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 avocado
- 1 cup cheese
- 1 lb (454 g) chicken thighs
- 1 cup (59 ml) cilantro
- 1 lime
- 4 tomatillos
- 4 tortillas
- 1 white onion
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- chili powder (to taste)
- garlic (to taste)
- garlic powder (to taste)
- olive oil (to taste)
- onion powder (to taste)
- salt (to taste)
- serrano peppers (to taste)
- smoked paprika (to taste)
👨🍳 Instructions
- 1
Preheat the broiler and place tomatillos, serranos, onion, and garlic on a sheet tray. Drizzle with olive oil and broil until soft.
- 2
Slice chicken thighs into bite-sized pieces and season with olive oil, garlic powder, onion powder, chili powder, smoked paprika, salt, and black pepper.
- 3
Cook the chicken in a hot skillet until done.
- 4
Blend the broiled vegetables with avocado, lime juice, cilantro, garlic powder, onion powder, olive oil, a splash of water, and salt until smooth.
- 5
In a hot skillet, place a tortilla, add cheese, cooked chicken, and fold.
💡 Pro Tips
- ✓Broil tomatillos and vegetables at 500°F for 8-12 minutes until charred and blistered, as the Maillard reaction creates complex smoky flavors that can't be achieved through sautéing.technique500°F, 8-12 minutes
- ✓Cook chicken thighs to an internal temperature of 175°F instead of the standard 165°F because the higher collagen content requires extra heat to break down into gelatin for maximum tenderness.timing175°F internal temp
- ✓Add avocado to the salsa blend last and pulse briefly to prevent over-mixing, as avocado's high fat content (20-25%) can turn the mixture gluey when over-processed.technique20-25% fat content
- ✓Heat tortillas in a dry skillet for 30-45 seconds per side until they develop light brown spots, which indicates the starches are gelatinizing and creating pliable texture without cracking.timing30-45 seconds per side
- ✓Use a 2:1 ratio of cheese to chicken filling and place cheese directly on the tortilla first, as melted cheese acts as an adhesive barrier preventing soggy tortillas from the chicken juices.technique2:1 cheese to chicken ratio
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