Tacos de Pollo en Salsa Verde (Green Sauce Chicken Tacos)
Soft corn tortillas filled with chicken stewed in tangy green sauce and topped with sharp pickled onions and coriander.
Made with Pickled red onions (cebollas encurtidas) and Green enchilada sauce and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.79 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide frying pan over a medium-high heat. Brown the chicken in two batches for 4 minutes, seasoning with salt.
4 min - 2
Add the onion and cook for 3 minutes. Pour in 300 ml of your ready made green enchilada sauce (see the base recipe), bring to a simmer and cook for 10 minutes, stirring now and then, until the chicken is cooked through with no pink and the sauce clings.
13 min - 3
Warm your corn tortillas (see the base recipe) in a dry pan and wrap in a clean tea towel to keep them soft.
- 4
Fill each tortilla with chicken and sauce. Top with the pickled red onions, radishes and coriander and serve with lime wedges.
Tips
- Cut the chicken into small, even pieces so it cooks quickly and fits easily in a taco.
- Double up the tortillas, as street vendors do, so juicy fillings do not break through.
- Mash a few of the chicken pieces with a fork in the pan for a looser, saucier filling.
- Add sliced avocado or a spoon of crema if you like.
Storing and freezing
Cool the filling within 1 hour and keep in the fridge for up to 3 days. Freeze for up to 2 months. Reheat until steaming hot all the way through.
Questions
Can I use chicken breast?
Yes. Use 600 g breast cut small and simmer for 8 minutes. It dries more easily than thigh, so do not overcook.
Can I make it ahead for a party?
Yes. Make the filling up to 2 days ahead, chill it within 1 hour and reheat until steaming hot. Warm the tortillas just before serving.
How hot are these?
Mild to medium. The pickled onions add sharpness rather than heat. Serve with hot salsa on the side.
Are the tacos gluten free?
Yes with corn tortillas made from masa harina and a green sauce made with gluten free stock. Check any bought tortillas.
More made with pickled red onions (cebollas encurtidas)
Tostadas de Cochinita Pibil (Yucatan Pibil Pork Tostadas)
GFDFEFSabich (Aubergine and Egg Pitta)
VNFPescado Tikin Xic (Yucatecan Achiote Grilled Fish)
DFEFNFTorta Ahogada (Guadalajara Drowned Pork Sandwich)
NFSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
