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Not Your Mama's Chicken Tacos

As you know, foodie followers, I have been partaking in the food box frenzy:  Hello Fresh, Plated, Blue Apron, Sun Basket, Home Chef, Green Chef, on and on.  The convenience and minimal waste, and also the quite reasonable prices, the boxes are a food option which really works for me.  When I cook a dish, I eat one serving now,  and the other,  I share with Mickayla or Ron or save for lunch the following day.  Not having to buy an entire bag of carrots or an entire bunch of fresh cilantro, and simply using the amount I need provided in the boxes, is so calming to me.  I hate wasting food.

This dish came to me in a recent Plated box.  Expecting the same old same old chicken tacos, I was most pleasantly surprised with this dish.  Using tomatillos and a poblano chile was a combination I had not done in my cooking previously.  The title is Green Chile Chicken Tacos but it is really the other green items (cilantro, tomatillos and the poblano) that made this a definite winner.  And the side of Mexican street corn was incredible.  So simple and yet so complex in flavor.  I hope you enjoy making this either by ordering from Plated or making it on your own with this recipe. 

-Foodie Mama

Green Chile Chicken Tacos with Mexican Street Corn

Green Chile Chicken Tacos and Mexican Street Corn (serves 2)

2 boneless chicken breasts, cooked and shredded (or use rotisserie chicken breasts)
3  tomatillos
1/8 oz cilantro
1 lime
1 clove garlic
1 poblano chile
2 TB diced green chiles
6 corn tortillas
1/2 C corn
3 Tb mayonnaise
2 oz queso fresco
1/2 t chipotle paste
salt and pepper


Prep Ingredients:
Discard husks from tomatillos, rinse and chop into 1/2 inch pieces.  Rinse and chop cilantro leaves, discarding stems.  Mince the garlic.  Halve the poblamo lengthwise, discard seeds and stem and cut into 1/2 inch pieces.  Cut lime in half.

Cook Green Chile, Poblano and Tomatillos:
Heat 1 TB EVOO on med-high heat until shimmering.  Add tomatillos, garlic, poblano and half of the cilantro.  Cook until tomatillos are soft, about 7 minutes, stirring often.  Reduce heat to medium and add green chiles, shredded chicken, 3 Tb water, 1/4 t salt and pepper.  Simmer until liquid is fully evaporated, about 2-3 minutes.  Remove from heat and cover to keep warm.

Make Mexican Street Corn:
Stack tortillas, wrap in foil and place in preheated oven (350 degrees) for 5 minutes.  Meanwhile, heat 1/2 T evoo in a separate pan over med-high heat.  When oil shimmers, add corn and saute until warmed through and beginning to brown, about 5 minutes.  Remove pan from heat.  Stir in 1.5 Tb mayo, half of the queso fresco, juice of 1/2 lime, 1/4 t salt and pepper as desired.

Make the Chipotle Crema:
While corn is cooking, in a small bowl, stir together chipotle paste, remaining mayo, 1/8 t salt to make crema.  St aside.

Assemble and Plate Dish:
Divide warmed tortillas between 2 serving plates.  Fill with Chicken and chile mixture, remaining cilantro and remaining queso fresco.  Dollop the crema on top.  Server with Mexican Street Corn and lime wedges for squeezing.  Delish!!