Chicken Street Tacos with Mint Salsa Verde
Do you ever wonder what “Al Fresco” means? It sounded like a nice phrase to tack-on the title of my Chicken Tacos but when I googled it I discovered it is Italian for “In Jail.” Not exactly the meaning I was going for, apparently it used to mean “Dining in the open air” which is all very nice except for when the air is 100 degrees with an 87% humidity rate and everything including the Tacos have an quintessence of perspiration.
Napkin anyone? How about a fresh taco that can be whipped up in under an hour, loaded with flavor and topped with the easiest Salsa Verde. Did you know that literally translates to “Green Sauce?”
Sorry for the English lesson, let’s talk about tacos. Most recipes you find for Salsa Verde have a tomatillo base which is the Mexican equivalent to a tomato. The fun thing is, you can puree anything green and call it “Salsa Verde.”
Those fad green smoothies? Please… Salsa Verde. Wilted Spinach? Eh.. Give it a week and a pinch of salt, call it Salsa Verde and charge extra for it. Leftover Parsley and Mint leaves in the fridge? Boom… a delicious Salsa Verde to top these easy street tacos which is what I actually use in this recipe. The mint gives it a zip that’ll knock your socks off and it really makes these tacos sing. I pulled this recipe out of my butt when I arrived home, bleary-eyed and hungry from a long day at work. Chicken in the oven, Salsa in the blender, chop up some avocado and corn and jazz it up with some off-brand vinegar and you’ll have the best weeknight tacos of your life. Enjoy!