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Verde Chicken Taco Tuesday

Verde Chicken Taco Tuesday
  • 2 chicken breasts
  • 1 cup salsa verde
  • 3 Tbsp Red Clay Verde
  • 1 Tbsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp avocado oil
  • 1 red onion, sliced
  • 1 red bell pepper, sliced
  • 8 oz bella mushrooms, sliced
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp cumin
  • 2 Tbsp avocado oil
  • 1 whole head of cauliflower, broken into very small florets
  • 1 Tbsp Red Clay Habanero
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 1 Tbsp kosher salt
  • 2 Tbsp avocado oil
Habanero Hot Sauce
Habanero Hot Sauce – $ 9

Need an excuse to throw an at-home fiesta?! This easy (and HEALTHY!) recipe is perfect to spice up next Taco Tuesday, or just your weekly meal prep. We've been loving assembling these healthy tacos, made up of Verde Chicken, Sautéed Onions, and our Super Spicy Cauliflower. The Verde Chicken is a stand-alone hit... No need to add any complex spices–our mild Verde sauce carries all the zesty flavor you need. All of these recipes are very easy to adapt to the ingredients you have or the spice level you prefer.

  1. ***For the Verde Chicken:***
  2. Place the chicken breast between two large pieces of Saran Wrap (or in a large ziplock bag). Using the bottom of a heavy skillet, pound until it is an even thickness throughout (about 1/2 inch).
  3. In a casserole dish, stir together the salsa verde, Red Clay, salt, pepper and oil. Place the pounded chicken in the marinade, coat well, cover and place in the fridge for at least 30 minutes, or up to 4 hours.
  4. Preheat oven to 400ºF. When finished preheating, place the casserole dish in the oven. Bake until the chicken is no longer pink inside, or it reads 165 degrees (F) with a meat thermometer, about 15-20 minutes.
  5. When it's finished, take the chicken out of the oven and let rest for 10 minutes before shredding with two forks, or an electric hand mixer. Serve in tacos, salads, alone—hot, cold, etc!
  6. ***For the Sauteed Onions:***
  7. Start by sautéing the onion oil. After about 5 minutes, add the sliced red bell pepper. Once those start to become translucent, add mushrooms.
  8. Sauté everything for another 5-10 minutes until the mushrooms are cooked. Set aside.
  9. ***For the Spicy Cauliflower:***
  10. Preheat oven to 400.
  11. Toss all spicy cauliflower ingredients together in a bowl until evenly coated.
  12. Spread seasoned cauliflower onto a cookie sheet lined with parchment paper, and bake until the cauliflower begins to brown on the bottom. Set aside. *add more the habanero, cumin, and chili powder if you're a fan of BIG flavor.
  13. ***For the Taco Assembly:***
  14. Assemble the tacos on a corn tortilla, starting with the Verde Chicken, Sautéed Onions, and Spicy Cauliflower.
  15. Top with avocado, salsa, cilantro, and any of your other favorite taco toppings. And don't forget the Red Clay!

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