Tacos with Salsa Verde
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This is one of my favourite meals. Not only is it inspired by my favourite chef, Roy Choi, it is also fast to make and perfect for a hot summer's day.
Prep Time: overnight marinate & 30 min
Cook time: 20 min
Servings: 4-6 people
10 - 12 tortillas
8 chicken thighs
3 garlic cloves minced
1 tbsp lemon juice
2 tbsp taco seasoning
1 tbsp oil
salt as needed
2 tbsp melted butter (optional)
3 garlic cloves
4 spring onions
1 serrano chili (if you like heat)
1 bunch cilantro, with stems, roughly chopped (about 1 1/2 cups)
Juice from 1 lime
1/4 cup rice vinegar
1/4 cup orange juice
1/2 ripe avocado
1/4 cup mirin
1/4 cup mint leaves
1/4 cup Thai basil leaves (or basil leaves)
1/4 red onion
1/2 tbsp roasted sesame oil
salt to taste
black pepper to taste
Lightly char tomatillos and jalapeños on your bbq or stove top.
Add all the ingredients to a blender and blend until smooth.
Store this in your fridge for up to three days.
Marinate the chicken in minced garlic, lemon juice, taco seasoning and salt.
Leave it in fridge to marinate for 2 hours to overnight.
Grill chicken on bbq or stovetop
For extra flavour, brush on some butter while grilling (watch your hands cause there could be flare ups on the bbq).
Assemble your tacos and pour some of that delicious salsa verde on.
Zhuzh it up!
As if I wasn't going to suggest Salt Preserved Lemons juice instead of lemon juice for the salsa verde.
In our podcast episode, we paired these tacos with a delicious Caipirinha.
This amazing salsa recipe was adapted from Roy Choi's L.A. Son Cookbook.