Lunch: Chicken Tacos with Charred Salsa

Put together these spicy chicken tacos with delicious homemade salsa and all the fixins for a real fiesta.

Ingredients

1 lb. tomatillos
1 lb. plum tomatoes
2 jalapeño chiles
1 small yellow onion
1/4 c. Chopped cilantro
3/4 tsp. ground cumin
3/4 tsp. kosher salt
1 tbsp. lime juice

Instructions

Salsa: Heat a double stove-top grill pan or griddle over mediumhigh heat until very hot. Place tomatillos, tomatoes, chiles, and onion slices on pan and turn occasionally with tongs until charred on all sides, about 10 to 12 minutes. Transfer to a plate to cool. Halve tomatillos, tomatoes, and chiles. Squeeze out seeds from tomatillos and tomatoes and scrape out seeds from chiles, then place in a food processor with onions. Pulse until coarsely chopped. Transfer to a sieve set over a bowl to drain excess liquid. Transfer to a serving bowl; stir in remaining salsa ingredients.
Tacos: See Homemade Taco Shells.
Toss chicken with 1 cup of the salsa.
To serve, fill taco shells with lettuce and top each with 1/4 cup of the chicken. Top with cheese, sour cream, and guacamole. Serve with remaining salsa.

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