Sonoran Chicken Tomatillo Tacos

Ingredients:

Pickled Root Vegetable
4 oz. radish, thinly sliced
1 oz. carrots, cut into matchsticks
½ cup water
½ cup apple cider vinegar
¼ cup agave syrup
1 tbsp coriander seeds
1 tb Mexican oregano
Salt to taste

Verde Sauce/Marinade
8 cups vegetable stock
1 lb tomatillos, about 7, husks removed and rinsed
½ medium onion, cut in half
2 jalapeños, seeded to preference
2 garlic cloves
1 avocado, pitted and peeled
Salt and pepper to taste

Slaw
2 cups shredded slaw mix
¼ cup orange juice

Chicken Taco Ingredients:
8 Guerrero® Sonora Style 8 in. Tortillas
2 tbsp avocado oil
2 lb chicken breast, about 4 single breasts
½ cup verde sauce/marinade
Cilantro
Queso Fresco

how to make it:

Step 1: Pickled Root Vegetables

Add water, apple cider vinegar and agave syrup to a small saucepan and bring to a low boil. Turn off the heat, add radish, carrots, and aromatics and let steep for
30 minutes. Transfer to an airtight jar to keep until using.

Step 2: Verde Sauce/Marinade

Add stock, tomatillos, onion, jalapeño, and garlic to large saucepot. Bring to a boil and cook for 10 minutes. After boiled, strain the liquid, reserving 1 cup. Move ingredients to a blender and add ½ cup of reserved broth and avocado. Blend, adding additional stock if needed for a creamy sauce. Salt to taste. Set aside.

Step 3: Grilled Chicken

Once the sauce has chilled slightly, remove ½ cup. In a separate bowl or ziptop bag, add the ½ cup of sauce and chicken breast. Seal and let marinade for at least
20 minutes.

Step 4: Citrus Slaw

Combine slaw mix with orange juice in a small bowl. Cover and keep in fridge until ready to use.

Step 5: Assemble

Place a griddle or heavy-bottom skillet over medium heat. Add avocado oil. Remove chicken from marinade, season with salt and pepper then add to hot pan. Let cook untouched for 6 minutes. Turn the chicken and cook for an additional 6-8 minutes. Cooking time may vary depending on the thickness of chicken, so use a thermometer to make sure the chicken is cooked to a safe temp (165 °F in the thickest part of the chicken). Once cooked, remove and let rest for 5 minutes. On a hot pan or over an open flame, warm your tortillas. To each taco, add ¼ cup slaw, 4 oz of chicken (about ½ a chicken breast), 2 tbsp of verde sauce, and pickled radishes and carrots to taste. Garnish with queso fresco and fresh cilantro. Serve with additional verde sauce.