24 ratings

Roast Chicken Tacos With Salsa Verde and Crema

Taco night just got a whole lot better with this simple and delicious recipe that's easy enough for any weeknight meal
Chicken Tacos With Salsa Verde
David Kaplan

We all love tacos, but we can grow tired of the typical ground beef version. This recipe uses juicy chicken thighs as the base filling, and they’re topped with homemade charred salsa verde to spice things up. This recipe is perfect for a hassle-free meal that won't break the bank.


If you don't have time to make our favorite salsa verde recipe, pick up a jar of the good quality prepared stuff from your grocery store.


For the roasted chicken thighs:

  • 6 Bone in, skin on chicken thighs
  • 1 Tablespoon Olive oil
  • 1 Tablespoon Fresh cracked pepper
  • 1 Tablespoon Dried Mexican oregano
  • Salt to taste

For the tacos:

  • 12 Corn tortillas
  • 1 Cup Charred salsa verde
  • 1 Cup Mexican crema or sour cream
  • 1/4 Cup White onion, minced
  • 1/4 Cup Radish, thinly sliced
  • 1/4 Cup Cilantro leaves


For the roasted chicken thighs:

Preheat oven to 375 degrees Fahrenheit.

On a baking sheet, toss chicken thighs with olive oil, salt, pepper, and Mexican oregano.

Roast chicken skin side up for 20-25 minutes or until it has an internal temperature of 165 F.

Remove from oven and shred the meat by hand, discarding any skin, bones, and cartilage.

Set aside.

For the tacos:

Warm tortillas individually in a pan or good cast-iron skillet over medium heat for 1–2 minutes.

(Alternately, place the tortillas in a stack in the microwave, covered with a damp towel, for 22 seconds on high.)

Then, assemble the tacos, placing the chicken down first in the tortilla, followed by a drizzle of the charred salsa verde, a drizzle of crema, onions, radish, and cilantro.