Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Jalapenos, halved and seeded ((the more heat you want, the more seeds you shoud leave in)); 1 Peppers, Anaheim, cored and halved ((sub 1/2 a green pepper if you can't find an Anaheim)); 1/2 lb Tomatillos, husked and halved ((it looks like a green tomato with a husk on the outside. Pick small firm ones.)); 1/4 Onion, peeled; 1 cloves Garlic, peeled; 1/2 Lime, juice of; 1/4 tsp Salt; 1/2 Rotisserie chicken, shredded; 3 cloves Garlic, minced; 1 bunch Kale, leaves separated, stems chopped into 1/2" segments; 2 Zucchini, peeled into ribbons; 2 tsp Red wine vinegar; 2 Tbsp Extra virgin olive oil; 1 tsp Cumin; 2 Tbsp Cooking oil; 2 tsp Coriander; 1/4 tsp Red pepper flakes (optional); 1 Limes, juice of; 1 to 2 Avocado, sliced or cubed; 1 cup Salsa verde, ingredients listed separately

Active: 30 min Total: 30 min

Original

Dependency

Cuisines

Latin

Ingredients

Metric

Servings:

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
Zucchini - 2 , peeled into ribbons
Red wine vinegar - 2 tsp
Extra virgin olive oil - 2 Tbsp
Cumin - 1 tsp
Cooking oil - 2 Tbsp
Coriander - 2 tsp
Red pepper flakes (optional) - 1/4 tsp
Limes - 1 , juice of
Avocado - 1 to 2 , sliced or cubed
Salsa verde - 1 cup , ingredients listed separately

Prep

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)
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)
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)
Garlic / Kale - Prep as directed. (Can be done up to 3 days ahead)
Zucchini - Peel into ribbons using a vegetable peeler.

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Make

Toss ribbons of zucchini with vinegar, olive oil, and a pinch of salt. Let marinate and set aside.
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.
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.
Slice or cube avocado. Top chicken and kale saute with zucchini, avocado, and salsa verde.

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