The Briny Lemon: California Chicken Verde Tacos

There are lots of recipes for chicken verde tacos, and these California-style include a simple mayo-dressed slaw with carrots and cabbage, flour tortillas, and lean, shredded chicken breast. But the key to flavor and freshness in this recipe is in the verde sauce—all things green and beautiful.

Yes, you can purchase hundreds of varieties of jarred salsa verde on supermarket shelves, but making your own is as easy as placing the ingredients in a food processor and giving them a whirl. You don’t need to be fussy about preparing them for the processor—just do some basic chopping and you’re ready to go. Not convinced yet? Think green. Think fresh. And here’s to your health:

Serves 4

Ingredients

6 tomatillos, husked and chopped
3 scallions, chopped
2 serrano chiles, chopped
1 garlic clove, chopped
1/4 cup chopped cilantro
1 tbsp fresh lime juice
sea salt
2-1/2 cups cooked, shredded boneless, skinless chicken breast
3 tbsp light mayonnaise
2 tsp fresh lemon juice
freshly ground black pepper
1-1/2 cups thinly sliced purple cabbage
1/2 cup shredded carrot
8 6-inch flour tortillas, lightly charred over a gas flame (or warmed in the oven)

Preparation

Place the tomatillos and next 5 ingredients (through lime juice) in a food processor and season with salt. Use quick pulses to chop to a thin but still slightly chunky consistency.
Place the cooked chicken in a large skillet or saucepan and add the salsa verde. Warm over medium-low heat, stirring well to combine, until hot throughout, 5-10 minutes, depending on the starting temperature of the chicken. Check for seasoning, adding a little salt, if needed.
Meanwhile, combine the mayonnaise and lemon juice in a bowl and season with salt and pepper. Add the cabbage and carrot, tossing to coat.