Roast Chicken Tacos With Salsa Verde And Crema

Name: Roast Chicken Tacos With Salsa Verde and Crema
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 6 bone in, skin on chicken thighs; 1 tablespoon olive oil; 1 tablespoon fresh cracked pepper; 1 tablespoon dried mexican oregano; salt to taste; 12 corn tortillas; 1 cup charred salsa verde; 1 cup mexican crema or sour cream; 1/4 cup white onion, minced; 1/4 cup radish, thinly sliced; 1/4 cup cilantro leaves

The Daily Meal Staff|July 9, 2018 2:11 pm EST

3 (23 ratings)

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We all love tacos, but we can grow tired of the typical ground beef version. This recipe uses juicy chicken thighs as the base filling, and they’re topped with homemade charred salsa verde to spice things up. This recipe is perfect for a hassle-free meal that won't break the bank.

Prep Time

10

minutes

Cook Time

35

minutes

Servings

6

Total time: 45 minutes

Ingredients

6 bone in, skin on chicken thighs
1 tablespoon olive oil
1 tablespoon fresh cracked pepper
1 tablespoon dried mexican oregano
salt to taste
12 corn tortillas
1 cup charred salsa verde
1 cup mexican crema or sour cream
1/4 cup white onion, minced
1/4 cup radish, thinly sliced
1/4 cup cilantro leaves

Directions

Preheat oven to 375 degrees Fahrenheit.
On a baking sheet, toss chicken thighs with olive oil, salt, pepper, and Mexican oregano.
Roast chicken skin side up for 20-25 minutes or until it has an internal temperature of 165 F.
Remove from oven and shred the meat by hand, discarding any skin, bones, and cartilage.
Set aside.
Warm tortillas individually in a pan or good cast-iron skillet over medium heat for 1–2 minutes.
(Alternately, place the tortillas in a stack in the microwave, covered with a damp towel, for 22 seconds on high.)
Then, assemble the tacos, placing the chicken down first in the tortilla, followed by a drizzle of the charred salsa verde, a drizzle of crema, onions, radish, and cilantro.