Grilled Chili Chicken Tacos with Tomatillo Salsa

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5 from 2 votes

Grilled Chili Chicken Tacos with Tomatillo Salsa

Course: Main Course

Author: Alex Snodgrass

Ingredients

For the Chicken Marinade:

2 pounds boneless, skinless chicken breasts
2 tablespoons avocado oil, plus more for grilling
2 tablespoons coconut aminos
2 tablespoons fresh lime juice (from about 1 lime)
1½ teaspoons kosher salt
1½ teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper

For the Tomatillo-Avocado Salsa:

1 pound tomatillos, husks removed and rinsed
1/2 medium white onion, halved
1 small jalapeño pepper
1 tablespoon avocado oil
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin

For the Tacos:

8-12 tortillas,
1 avocado, thinly sliced
1/4 cup finely chopped cilantro leaves
1/2 cup finely chopped white onion

Instructions

Place the chicken breasts on a cutting board and trim off excess fat. Cover the chicken with a large sheet of plastic wrap or wax paper. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform 1/2-inch thick. This helps tenderize the chicken and makes it cook more evenly.
Transfer the chicken to a large bowl or zip-top bag. Add the oil, coconut aminos, lime juice, salt, chili powder, ground cumin, garlic powder, and black pepper and toss until well coated. Cover and refrigerate for at least 1 hour or up to 24 hours.
Place the tomatillos, halved onion, and jalapeño peppers on a small skillet and drizzle with oil.
Heat a grill over medium-high heat (350°F to 400°F). On one half of the grill, place the skillet with the tomatillos. Place the chicken on the other half of grill. Cover the grill and cook the chicken for about 4 minutes per side until the internal temperature reaches 165°F. Meanwhile, grill the veggies on the skillet until they begin to blister and are just tender, about 15 minutes total, rotating every 3 to 4 minutes. Remove from heat and set aside.
Remove the stem from the jalapeño peppers. In a food processor or high-powered blender, add the charred tomatillos, onions, jalapeño peppers, cilantro, lime juice, salt, and cumin. Blend until just smooth. Transfer to a bowl for serving.
Slice the chicken and serve in warmed tortillas with sliced avocado, diced onions, chopped cilantro, and tomatillo salsa. Serve with lime wedges and enjoy!

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