Salsa Verde Chicken & Black Bean Tacos, with Roasted Corn Mix
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Cook time: 
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Serves: delicious tacos
 
A delicious, healthy twist on your standard chicken soft tacos, with tangy-fresh Salsa Verde! We’re marinating chicken and combining with other tasty ingredients like black beans, roasted corn & zucchini, and wrapping it all up into one flavorful taco, or a couple once you get a bite :)
What to get:
Salsa Verde:
  • ~1.5-2 lbs fresh tomatillos
  • ¼ cup sweet white onion, chopped
  • ¼ cup fresh cilantro, chopped
  • ~3 T lime juice, or juice from one large lime
  • 3 garlic cloves, chopped
  • 2 fresh jalapeños,deseeded and chopped
  • ¼ tsp sugar
  • S&P to taste
For Chicken Marinade:
  • ~1.5 lbs raw chicken breast tenders
  • 1 tsp EVOO
  • 1 tsp garlic-infused EVOO
  • 1T white wine
  • 2T white onion, chopped
  • Juice of 1 lime
  • ½ jalapeño,deseeded & chopped finely
  • Dash smoked paprika
  • S&P to taste
Roasted Corn & Zucchini Mix:
  • 1 small zucchini, chopped into small pieces
  • 1 ear, sweet white corn,cut off cob
  • ¼ sweet white or red onion, chopped thin slices
  • 1 tsp EVOO
  • S&P to taste
Other Stuff for the Tacos!:
  • 1 can black beans, rinsed and drained. (I use jalapeño & lime variety)
  • 1 package tortillas (I like white corn/wheat mix by La Tortilla Factory!)
  • Sour cream for topping tacos
  • Queso Fresco for topping tacos (White, Mexican cheese, for crumbling)
  • Our homemade salsa verde for topping tacos (Recipe included here)
What to do:
Make Chicken Marinade:
  1. Rinse chicken and pat dry.
  2. In large mixing bowl combine EVOO, garlic EVOO, Paprika, wine, lime juice, S&P—whisk well.
  3. Add chicken tenders to marinade tossing to coat.
  4. Add chopped onion and jalapeño mixing well.
  5. Cover chicken mix with plastic and return to fridge until 10 min before ready to cook on stove.
Make the Salsa Verde:
  1. Remove husk and rinse tomatillos well in a colander.
  2. Prepare a large pot of salted water on stove, bring to a gentle boil.
  3. Add tomatillos and reduce to a simmer.
  4. Simmer tomatillos ~8 minutes (their green color will fade slightly, should be slightly firm still).
  5. Remove tomatillos from pot, rinse with cold water, drain well.
  6. In food processor or blender, add tomatillos & blend (they should liquify almost immediately)
  7. Now add onion, cilantro, lime juice, sugar, garlic, and S&P - blend all till smooth.
  8. Transfer salsa verde into bowl with lid and chill in refrigerator.
Make Roasted Corn Mix:
  1. Preheat oen to 400 degrees.
  2. In small bowl combine, corn kernels, chopped zucchini, onion and 1 tsp EVOO, S&P—mix well.
  3. On a rimmed baking dish (lined with foil or greased), spread out corn mix evenly.
  4. Bake in oven for about 15 minutes, stirring halfway through.
  5. Place pan under broiler for about 4-5 minutes, until all is tender and starting to brown on top.
  6. Remove from oven and let cool.
Cook Chicken & Make Tacos!:
  1. In large non-stick skillet on stove, add marinated chicken tenders in a single layer, adding remaining marinade juice.
  2. Cook on medium low on first side for ~6 mins.
  3. Flip each tender and to top of each tender, cover with some of our salsa verde.
  4. Let chicken tenders cook until no longer pink (~7 more mins) *time may vary.
  5. Chop cooked chicken.
  6. In small pot on stove heat black beans.
  7. In another flat skillet on stove, heat tortillas till just warmed.
  8. Assemble tacos on each tortilla adding: black beans, corn mix, chopped chicken, queso fresco crumbles, SALSA VERDE & sour cream!
Notes:
This has a few components, but is pretty easy! The salsa verde is simple and can easily be made ahead. The chicken tenders cook quickly on the stove and so does the corn mix in the oven. This is so flavorful, but healthier than your standard heavy tacos.
Recipe by the dinnervine at http://www.dinnervine.com/2012/08/salsa-verde-chicken-tacos/