This is the first time I cooked with tomatillos. I was always intrigued by this green looking, tomato-like, husked vegetable. This is a simple dinner, but takes a little bit of time and you certainly would prefer to make it on a cooler day when you can utilize the oven.
3 small tomatillos, quatered
1 green frying pepper, sliced
1 fresno chili, de-seeded and sliced
1 small onion, quatered
2-3 cloves of garlic
5 chicken tenders
1Tbsp of taco seasoning (our a homemade blend of chili powder, cumin and oregano)
salt and pepper
Hard or soft taco shells and all other taco fixings your family enjoys
Take the first five ingredients, spread then in a single layer on a foil-lined sheet pan. Drizzle with olive oil, salt and pepper and roast for 20-30 mins at 375F. You want the vegetables to get slightly charred, but not burnt.
Allow the vegetables to cool and then blend in a food processor to your desired consistency. You now have your salsa.
While the vegetables are roasting, season chicken with olive oil, salt and taco seasoning.
Saute chicken, till cooked through. Allow to cool slightly and then shred the chicken.
Take a 1/4 cup of the salsa and mix with the shredded chicken, you now have youe taco filling.
Heat up your taco shells, pulls out the lettuce and cheese (and all your other favorite taco toppings) and build away !