Chicken Street Tacos with Mint Salsa Verde

 In Chicken, Comfort Food, Dairy Free, Date Night, Dinner, Gluten Free, Lunch, Mexican, Under 1 Hour

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!

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Chicken Street Tacos with Mint Salsa Verde

Difficulty: Easy

Yield: 8 Tacos
Prep Time: 20 min

Cook Time: 30 min

Ingredients:

For the Salsa Verde

  • 1 Small head Parsley or Cilantro
  • 10-15 Fresh Mint Leaves
  • 2 teaspoons Red Wine Vinegar
  • ½ Lemon, Juiced
  • Grapeseed Oil (Or whatever your favorite oil is)
  • 1 Tablespoon Red Pepper Flakes (optional)

 

For the Avocado Corn Salsa

  • ½ Avocado
  • ½ Cup Corn Kernels (fresh or frozen)
  • ½ Red Onion
  • 2 teaspoons Red Wine Vinegar or Lime Juice
  • 1 teaspoon Kosher Salt

 

For the Tacos

  • 8 Small Tortillas
  • 6 Boneless, skinless Chicken Thighs
  • 1 Cup Wine
  • Salt & Pepper to taste
  • 6 Radishes
  • 1 Jalapeno
  • 1 Lime

Directions:

Preheat the oven to 350 Fahrenheit. Sprinkle Salt and Pepper over both sides of the chicken thighs. Place in a cast-iron skillet or casserole dish. Add the wine bearing in mind that red wine will stain the chicken but will still be delicious. Cover with foil and roast until the chicken reaches an internal temperature of 165 Fahrenheit. Set aside and let cool.

Meanwhile, Make the Salsa Verde:

Grab the Parsley bunch and twist off the stems. Add the leafy bunch to the blender, a little stem is ok. Pick off the mint leaves and add to the blender as well. You don’t want the mint stem in there, it’s woody and icky. Add the lemon juice, red pepper flakes and Vinegar, start the blender and add the oil at a steady, slow stream until the mixture changes in sound and has a “saucy” consistency. Set aside in the fridge.

Make the Corn Salsa:

Finely dice the avocado and red onion, toss with the corn kernels and season with vinegar, salt and pepper to taste.

Finely slice the jalapeno and radish.

Wrap the tortillas in foil and place in the oven. The oven should still be warm from the chicken (We want about 200 degrees) When the chicken has cooled, shred it with two forks.

Build the Tacos:

Layer Chicken, corn salsa, salsa verde, avocado, corn salsa, 3 radishes, 3 jalapenos, 1 lime wedge (odd numbers are pleasing to the eye). Dip in and enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Cast Iron Skillet
  • Instant Read Thermometer
  • Blender
  • Chefs Knife
  • Cutting Board
  • Measuring Spoons
  • Aluminum Foil

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Chicken Street Tacos with Mint Salsa Verde

Difficulty: Easy

Yield: 8 Tacos
Prep Time: 20 min

Cook Time: 30 min

Ingredients:

For the Salsa Verde

  • 1 Small head Parsley or Cilantro
  • 10-15 Fresh Mint Leaves
  • 2 teaspoons Red Wine Vinegar
  • ½ Lemon, Juiced
  • Grapeseed Oil (Or whatever your favorite oil is)
  • 1 Tablespoon Red Pepper Flakes (optional)

 

For the Avocado Corn Salsa

  • ½ Avocado
  • ½ Cup Corn Kernels (fresh or frozen)
  • ½ Red Onion
  • 2 teaspoons Red Wine Vinegar or Lime Juice
  • 1 teaspoon Kosher Salt

 

For the Tacos

  • 8 Small Tortillas
  • 6 Boneless, skinless Chicken Thighs
  • 1 Cup Wine
  • Salt & Pepper to taste
  • 6 Radishes
  • 1 Jalapeno
  • 1 Lime

Directions:

Preheat the oven to 350 Fahrenheit. Sprinkle Salt and Pepper over both sides of the chicken thighs. Place in a cast-iron skillet or casserole dish. Add the wine bearing in mind that red wine will stain the chicken but will still be delicious. Cover with foil and roast until the chicken reaches an internal temperature of 165 Fahrenheit. Set aside and let cool.

Meanwhile, Make the Salsa Verde:

Grab the Parsley bunch and twist off the stems. Add the leafy bunch to the blender, a little stem is ok. Pick off the mint leaves and add to the blender as well. You don’t want the mint stem in there, it’s woody and icky. Add the lemon juice, red pepper flakes and Vinegar, start the blender and add the oil at a steady, slow stream until the mixture changes in sound and has a “saucy” consistency. Set aside in the fridge.

Make the Corn Salsa:

Finely dice the avocado and red onion, toss with the corn kernels and season with vinegar, salt and pepper to taste.

Finely slice the jalapeno and radish.

Wrap the tortillas in foil and place in the oven. The oven should still be warm from the chicken (We want about 200 degrees) When the chicken has cooled, shred it with two forks.

Build the Tacos:

Layer Chicken, corn salsa, salsa verde, avocado, corn salsa, 3 radishes, 3 jalapenos, 1 lime wedge (odd numbers are pleasing to the eye). Dip in and enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Cast Iron Skillet
  • Instant Read Thermometer
  • Blender
  • Chefs Knife
  • Cutting Board
  • Measuring Spoons
  • Aluminum Foil

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Chicken Street Tacos with Mint Salsa Verde Makes 8 Tacos 1 Small head Parsley or Cilantro 10-15 Fresh Mint Leaves 2 teaspoons Red Wine Vinegar ½ Lemon, Juiced Grapeseed Oil (Or whatever your favorite oil is) 1 Tablespoon Red Pepper Flakes (optional) ½ Avocado ½ Cup Corn Kernels (fresh or frozen) ½ Red Onion 2 teaspoons Red Wine Vinegar or Lime Juice 1 teaspoon Kosher Salt 6 Boneless, skinless Chicken Thighs 1 Cup Wine Salt & Pepper to taste 6 Radishes 1 Jalapeno 1 Lime 8 Small Tortillas
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