With only a few weeks left of summer, these Green Chilli Pulled Chicken Tacos are a must to make. This recipe is by Holly Nicholls of The Wandering Matilda a food and travel blog that celebrates authentic food from her travels around the globe.
We love Holly’s blog because each dish she ties back to a meal she has eaten on the road and these tacos have got us all dancing in the kitchen this week. Plus do check out her post for the recipe because it put a smile on our face when she talks about how she has learned some Spanish words.
GREEN CHILLI PULLED CHICKEN TACOS
By Holly Nicholls
3 jalapeños, sliced
2 handfuls of coriander leaves & roots
6 yellow cherry tomatoes
Juice of 1 lime
1 onion, roughly chopped
3 cloves of garlic, chopped
1/2 tsp salt
2 chicken breasts
1tsp each of cumin, cayenne & coriander powder
4tsp olive oil
Sprinkle cotija cheese
Extra coriander to serve
Dona Cholita corn tortillas to serve
Using a food processor or blender, puree the salsa verde ingredients until smooth then transfer to a small pot. Boil rapidly and stir regularly for 10 minutes. This will deepen the flavour, colour and bring out the sweetness in the sauce.
While that’s on, mix the spices and olive oil in a bowl with a pinch of salt then coat generously over the chicken. Heat a non-stick pan with a little extra oil over a low heat then fry the chicken until golden. Allow to cool slightly and then using two forks, shred the chicken then leave aside.
Pour half the green sauce over the pulled chicken and stir through then serve in the tacos. Put the remaining sauce into a little bowl and top over the tacos with the coriander and cotija cheese.
NOTES: Cotija is a Mexican cheese that brings a creamy saltiness to the dish. Try your darnedest to find it otherwise, feta can be substituted.