Seared Chicken & Tomatillo Tacos
with Spiced Mayo & Radish-Carrot Salad
Cooking time
30 minutes
Servings
4
Calories
610 /serving
Your own family-run taco business, operating right from your home kitchen. Get a grill pan (or regular pan) heated up for chicken thighs flecked with one of our fave Mexican-inspired seasoning blends (it also spices up the mayo). Whiffs of ancho chili and dried tomatoes play off a delectable freshly made salsa, which you’ll blend from seared tomatillos, scallions and lime for full-bodied flavour. Warm the tortillas and throw together an ultra-crisp salad for contrast.
We will send you:
- 8 Chicken thighs
- 100g Radishes (or French radishes)
- 225g Tomatillos
- 1 Lime
- 200g Carrots (orange or multicoloured)
- 3 Scallions
- 60ml Mayonnaise
- 12 Wheat flour tortillas
- 20g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Eggs, Sesame, Wheat
You will need:
Oil
Salt & pepper (S&P)
Food processor (or blender)
Grill pan (or large pan)
Aluminum foil
Total Fat
28 g
Saturated Fat
5 g
Sodium
1010 mg
Total Carb
50 g
Sugars
8 g
Protein
42 g
Fibre
6 g
Preparation
Cook the chicken
Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a grill pan (or large pan), heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the pan.
Mise en place
Meanwhile, remove the husks from the tomatillos. Halve the carrots lengthwise; thinly slice. Halve the radishes; thinly slice. Remove the root ends of the scallions. Juice the lime.
Sear the vegetables & make the salsa
In the reserved pan, heat a drizzle of oil on medium-high. Add the tomatillos and 2 scallions. Sear, turning occasionally, 5 to 6 min., until browned and softened. Transfer to a cutting board. Once cool enough, roughly chop. In a food processor (or blender), blend the tomatillos, seared scallions, ½ the lime juice, a drizzle of oil and S&P until smooth.
Warm the tortillas
Stack and tightly wrap the tortillas in aluminum foil. Warm directly on an oven rack, 6 to 8 min., until heated through.
Make the salad
Meanwhile, thinly slice the remaining scallion. In a medium bowl, combine the remaining lime juice, a drizzle of oil and S&P. Add the carrots, radishes and remaining scallion; toss well.
Make the spiced mayo & serve
In a small bowl, combine the mayo and remaining spices. Divide the tortillas between your plates. Spread with the spiced mayo. Top with the chicken, salad and salsa. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
