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  • 1 1/2 to 2 pounds tomatillos, peeled
  • 1 white onion, cut into thick slices or wedges
  • 4 cloves garlic, crushed
  • 2 jalapeño or 3 serrano peppers
  • Olive oil cooking spray
  • 1 teaspoon (about 1/3 palmful) ground cumin
  • A handful cilantro tops
  • 2 teaspoons honey or light agave
  • Juice of 3 limes, divided
  • Salt
  • 1 avocado, halved and pitted
  • Mexican crema or sour cream
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 small rotisserie chickens, meat pulled
  • 16 corn tacos, grilled or blistered in pan over high heat until charred
For the fixins:
  • Thinly sliced red onions
  • Radish matchsticks
  • Pickled jalapeño peppers
  • Cilantro tops


Serves: 4 to 6


If you have a grill basket, prepare a grill to medium-high to high heat. Or, preheat broiler to high and set a rack in the upper third of the oven.
Arrange the tomatillos, onions, garlic and peppers in the grill basket (if grilling) or on a baking sheet (if broiling), spray lightly with olive oil spray and season with salt and pepper. Cook veggies until charred.

Transfer to a food processor and add cumin, cilantro, juice of 2 limes and honey. Purée into a salsa then remove to a bowl.
Rinse out the processor bowl and add avocado, juice of remaining lime and crema or sour cream. Place in a squirt bottle or dish.
Heat chicken with a splash or two of chicken stock in a skillet set on the grill or the stove.
Fill charred tortillas with chicken, cheeses, salsa, red onions, radish, jalapeño and cilantro.


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