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Rotisserie Chicken and Kale Tacos
with avocado and salsa verde

Active: 30 min Total: 30 min
Chicken and kale tacos covered in a delicious salsa verde make a quick, delicious, and filling weeknight dinner. Vegetarians will be sauteing tofu in Latin spices for a just as tasty dinner!


Salsa Verde:
  • Jalapenos - 1 , halved and seeded ((the more heat you want, the more seeds you shoud leave in))
  • Peppers, Anaheim - 1 , cored and halved ((sub 1/2 a green pepper if you can't find an <a href="http://www.naturesfinestproduce.com/images/Anaheim%20pepper.jpeg" target="blank">Anaheim</a>))
  • Tomatillos - 1/2 lb , husked and halved ((it looks like a <a href="http://www.foodsubs.com/Photos/tomatillos7.jpg" target="blank">green tomato</a> with a husk on the outside. Pick small firm ones.))
  • Onion - 1/4 , peeled
  • Garlic - 1 cloves , peeled
  • Lime - 1/2 , juice of
  • Salt - 1/4 tsp
Rotisserie Chicken and Kale Tacos with Salsa Verde:
  • Rotisserie chicken - 1/2 , shredded
  • Garlic - 3 cloves , minced
  • Kale - 1 bunch , leaves separated, stems chopped into 1/2" segments
  • Cumin - 1 tsp
  • Cooking oil - 2 Tbsp
  • Coriander - 2 tsp
  • Red pepper flakes (optional) - 1/4 tsp
  • Limes - 1 , juice of
  • Tortillas, soft-taco sized - 8 to 12
  • Avocado - 1 to 2 , sliced or cubed
  • Salsa verde - 1 cup , ingredients listed separately


  1. Jalapenos {Follow this video just for the halving part} / Anaheim peppers / Tomatillos / Onion - If you made this for Tuesday's meal, you're done; otherwise prep as directed. Tomatillos can be a bit sticky once you remove the husk - that's normal. Just give them a rinse. (Can be done up to 5 days ahead)
  2. Make salsa - Situate top rack about 6" (15 cm) below broiler. Place ingredients on a sheet pan and brush with oil and sprinkle with salt. Broil for 10 to 15 minutes, turning midway through. Place broiled ingredients in a food processor. Add garlic cloves, lime juice, and salt. Puree until a salsa forms. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)
  3. Rotisserie chicken - If you did this for Tuesday's meal, you're done. Otherwise, take meat off the bone and shred. Use knife and fork or just hands. (Can be done up to 3 days ahead)
  4. Garlic / Kale - Prep as directed. (Can be done up to 3 days ahead)

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  1. Heat a skillet over medium heat. Add in 2 tbs. (30 ml) cooking oil and then garlic to heated oil. Once you can smell the garlic, add in kale stems with red pepper flakes (if using) and a dash of salt. Saute until softened, ~3 minutes.
  2. Next add in kale leaves, as much as can fit into the pan with a dash of salt. Add more as room is made in the pan. When kale leaves are mostly wilted, add in chicken with cumin and coriander. Saute until chicken is warmed up. Finish with lime juice and then season to taste with salt, pepper, or more spices.
  3. Heat up tortillas according to package instructions. Slice or cube avocado. Have everyone assemble tacos with filling and top with avocado and salsa verde.



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