Cha-Cha Chicken Tacos

Serves: 6 – 8 |  20 Minute Prep Time |  20 Minutes to Cook

Remember the green sauce from the striped bass recipe? We repurpose it here to show how one sauce can make many a delicious dish – in this case, our cha-cha chicken tacos! Why cha-cha? Because they’re that quick and easy to prep, you’ll cha-cha in and out of the kitchen! 🙂

And while we cook some fresh organic chicken tenders to use in the recipe, there’s no shame in shredding a rotisserie chicken. For the sauce, do use 1/2 a jalapeño without seeds for a little kick, with seeds for more, or chiles serranos for all the fire. Meanwhile, this mix is  great on both corn or almond flour tortillas, on a tostada or even a rice bowl, so along with making extra sauce, make extra of the whole thing! Definitely don’t skip the guac. Never skip the guac. 


  1. Place chicken, onion and garlic in a Dutch oven or large sauce pan and cover with enough water so the chicken is submerged 1-2 inches. Salt well, and bring to a boil.
  2. While the chicken is cooking, make the green sauce. Add 1 cup of water to pot and bring to a boil and add the tomatillos and jalapeños or chiles serranos- cook about 5 minutes. Drain the water, add to blender along with a quarter cup of fresh water, a clove of garlic and salt. Blend well. Add 2 tbsp of olive oil to a pan over low-medium heat, add contents of the blender and let simmer for 5 minutes. Salt to taste.
  3. Drain the chicken (save the broth for later use), and carefully shred with a fork. Add to the green sauce and allow to simmer for a few minutes.
  4. Heat up tortillas, fill with chicken and top with fresh cabbage and avocado slices. Enjoy!


  • 1 pound raw, organic chicken tenders or breasts
  • 1/2 onion in quarters
  • 3 cloves of garlic
  • .75 pounds tomatillos
  • 1-2 Chile serranos or jalapenos
  • salt
  • extra virgin olive oil or avocado oil
  • corn or almond flour tortillas
  • 1 cup of shredded purple or green cabbage
  • 1 large avocado, thinly sliced

    Sign up for Our Newsletter