Tacos Chicken Verdes

Taco night will never get healthier! The vegetables acquire a tangy, sweet and spicy flavor that is out of this world. Serve these up with your favorite taco toppings and dinner is done!

Ingredients

Instructions

Place the slices of eggplant in a colander and sprinkle generously with salt. You can peel the eggplant before slicing it, or you can leave the peel on, according to your preference. Allow the eggplant to sit for about 30 minutes to give the salt some time to draw out any bitter liquid from it. Rinse, drain well, and chop into chunks.

Wrap the tortillas in aluminum foil and keep them warm in the oven.

In a large skillet, heat the olive oil. Add the green beans and onion. Sauté until the beans and onions are soft. Add the red bell pepper and mushrooms. Sauté until the vegetables are soft. Add the cubed eggplant and zucchini. Sauté until the vegetables are soft. Add the tomatoes, salt, pepper, garlic powder, cumin, Mexican oregano, lime juice, honey and cilantro. Sauté until vegetables are soft. As you look at your skillet, you might think, “That’s a lot of vegetables.” It is a lot of vegetables, but they will cook down significantly.

Add the spinach and allow to wilt.

Add the green salsa or green enchilada sauce and stir to incorporate. Bring to a boil and then allow to simmer. Simmer on low until ready to serve.

Sprinkle the chicken breast with the remaining cumin. Sauté the chicken in the skillet until it reaches an internal temperature of 165 degrees.

To build the tacos, place the chicken slices in the middle of a warm tortilla. Top with some vegetable mixture, cheese, and fresh shredded cabbage. Add some extra salsa verdes to elevate the flavor even more. I thought I would have leftovers, but they were all gone!

If you like this recipe, you may also like the following recipes:

Taco Mini Peppers

Greek Tacos

Keto (or not) Taco Ring

Tacos Chicken Verdes

Tangy salsa verdes is the star in this Tacos Chicken Verdes recipe, giving a twist to Taco Tuesday. Use low-carb or gluten-free tortillas to stay on track with your dietary needs.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Equipment

• Measuring spoons
• 1 knife
• 1 measuring cup
• 1 colander
• aluminum foil
• 1 large skillet
• 1 Large spoon

Ingredients

  

• 1 eggplant peeled and chopped
• Salt for eggplant
• 1/2 lb. fresh green beans trimmed
• 2 tsp. garlic minced
• 1 package fresh mushrooms
• 2 zucchini diced
• 2 Roma tomatoes chopped
• 1 red bell pepper chopped
• 1 onion chopped
• 4 Tbsp. extra virgin olive oil
• 1/2 tsp. salt
• 1 bag fresh spinach
• 3/4 tsp. garlic powder
• 3/4 tsp. cumin
• 3/4 tsp. pepper
• 1 cup cilantro loosely packed then chopped
• 1/2 tsp. Mexican oregano
• 3 cups cabbage shredded
• 1 cup green salsa or green enchilada sauce
• 2 large chicken breasts sliced into tenderloins
• 1/2 tsp. cumin
• 1 Tbsp. lime juice
• 1 tsp. honey

Instructions

 

• Place the slices of eggplant in a colander and sprinkle generously with salt. You can peel the eggplant before slicing it, or you can leave the peel on, according to your preference.
• Allow the eggplant to sit for about 30 minutes, allowing the salt to draw out any bitter liquid.
• Rinse, drain well, and chop into chunks.
• Wrap the tortillas in aluminum foil and keep them warm in the oven.
• In a large skillet, heat the olive oil.
• Add the green beans and onion.
• Sauté until the beans and onions are soft.
• Add the red bell pepper and mushrooms.
• Sauté until the vegetables are soft.
• Add the cubed eggplant and zucchini.
• Sauté until the vegetables are soft.
• Add the tomatoes, salt, pepper, garlic powder, cumin, Mexican oregano, lime juice, honey and cilantro. Sauté until vegetables are soft. The vegetables will cook down significantly.
• Add the spinach and allow to wilt.
• Add the green salsa or green enchilada sauce and stir to incorporate.
• Bring to a boil and then allow to simmer on low until ready to serve.
• Sprinkle the chicken breast with the remaining cumin.
• Sauté the chicken in the skillet until it reaches an internal temperature of 165 degrees.
• To build the tacos, place the chicken slices in the middle of a warm tortilla.
• Top with some vegetable mixture, cheese, and fresh shredded cabbage.
• Add some extra salsa verdes to elevate the flavor even more.

Keyword Chicken Tacos, Chicken Tacos recipe, Taco Tuesday, Tacos, Tacos Chicken Verdes, Tacos Chicken Verdes recipe, Tacos recipe