Chicken Verde Tacos with Corn and Black Bean Salsa

Even taco night can be light, nutritious, and healthful when you combine lean chicken breast with a bunch of fresh plant foods—count ’em: tomatillos, scallions, chiles, garlic, cilantro, lime, tomato, red onion, bell pepper…ok, the black beans are canned and the corn is frozen, but they’re still good for you.

Note: The salsa verde here is fairly thin and spicy, so I kept the corn and bean salsa chunky and mild. Balance works.

Makes about 10 tacos

Ingredients

• 6 tomatillos, husked and chopped
• 3 scallions, chopped
• 2 serrano chiles, chopped (seeded, for less heat)
• 1 garlic clove, chopped
• 1/4 cup coarsely chopped cilantro
• 1 tbsp fresh lime juice
• sea salt
• 1 cup yellow corn (thawed, if frozen)
• 1 cup canned black beans, rinsed and drained
• 1/2 cup chopped tomato
• 2 tbsp chopped red onion
• 2 tbsp chopped green bell pepper
• 1 tbsp red wine vinegar
• 1 garlic clove, finely chopped
• 10 6-inch, corn or flour tortillas, warmed or charred over a gas flame
• 3 cups cooked, shredded boneless, skinless chicken breast

Salsa Verde Ingredients

Preparation

1. Place the tomatillos and next 5 ingredients (through lime juice) in a food processor and season with salt. Process until thin and pourable. Transfer to a serving bowl or jar and set aside.
2. Combine the corn and next 6 ingredients (through garlic) in a bowl and season with salt. Let stand at room temperature at least 30 minutes.

Note: Both salsas can be made a day ahead. Cover and refrigerate, then bring to room temperature before serving.

Ready to Process

Processed Salsa Verde

Salsa Verde

Corn and Black Bean Salsa

Serve the tortillas with chicken and both salsas on the side and let your guests make their own tacos.

Chicken Verde Tacos with Corn and Black Bean Salsa