Name: Grilled Chicken Tacos with Roasted Tomatillo Salsa and Pickled Red Onion
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 small corn tortillas; 2 boneless, skinless chicken breasts (about 1 lb); 1 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp smoked paprika; Salt and black pepper, to taste; 6 medium tomatillos, husked and rinsed; 1 jalapeño pepper; 1/4 cup fresh cilantro, chopped; 1 small red onion, thinly sliced; 1/4 cup apple cider vinegar; 1/2 tsp Mexican oregano; 1 lime, cut into wedges

Grilled Chicken Tacos with Roasted Tomatillo Salsa and Pickled Red Onion

AromaticTurnip9925

These tacos celebrate authentic Mexican flavors with a whole-foods twist—grilled, spice-rubbed chicken delivers juicy protein, while a homemade roasted tomatillo salsa adds bright, smoky depth. Pickled red onions infuse tang and crunch, perfectly balancing the creamy, spicy, and acidic notes in every bite. Using quality corn tortillas as the base honors taco tradition, and a quick grill char brings extra flavor and visual appeal. This recipe is ideal for a warm Ontario evening and invites you to savor fresh, vibrant ingredients. It’s a fun, interactive meal that’s as satisfying as it is healthy.

Ingredients

Instructions

Preheat a grill (or grill pan) to medium-high. Pat chicken dry, then toss with olive oil, cumin, smoked paprika, salt, and pepper. Let marinate while prepping other ingredients.
Heat a dry skillet over medium-high. Add tomatillos and jalapeño. Roast, turning occasionally, until charred and soft (8-10 minutes). Cool slightly, then blend with half the cilantro and a big pinch of salt to make a salsa. Set aside.
In a small bowl, combine red onion, apple cider vinegar, Mexican oregano, and a pinch of salt. Toss well and let sit (stir occasionally) for at least 10 minutes to quick-pickle.
Grill chicken 5-6 minutes per side or until cooked through. Rest briefly, then slice thinly against the grain.
Warm tortillas on the grill or directly over a burner until pliable and slightly charred.
To serve, pile sliced chicken onto tortillas. Spoon on roasted tomatillo salsa, top with pickled onions and remaining cilantro. Serve with lime wedges.