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Heat broiler and char the tomatillos, poblanos and serrano peppers on a foil-lined tray. Cool to handle, then chop tomatillos and peel, seed and finely dice the peppers. Pulse in the food processor to keep it chunky.
Heat olive oil over medium-high heat in large nonstick skillet and preheat oven to 400°F.
Cook onions with salt and spices to soften. Add the garlic and cook for a minute, then stir in the chicken and season with salt and pepper. Once browned lightly and crumbled, add the tomatillo and pepper mixture.
Fill tacos with cheese and toast in oven, then fill with meat and top with lime juice, lettuce and radishes.