Nugget Markets Chicken Tacos with Salsa Verde Recipe

Ingredients

• 1 pound boneless, skinless chicken thighs 1 pound boneless, skinless chicken thighs 1 pound boneless, skinless chicken thighs
• ½ teaspoon ground cumin ½ teaspoon ground cumin ½ teaspoon ground cumin
• ½ teaspoon ground paprika ½ teaspoon ground paprika ½ teaspoon ground paprika
• 1 tablespoon plus ½ teaspoon kosher salt 1 tablespoon plus ½ teaspoon kosher salt 1 tablespoon plus ½ teaspoon kosher salt
• 6 corn tortillas (3-inch diameter) 6 corn tortillas (3-inch diameter) 6 corn tortillas (3-inch diameter)
• 2 ounces Cotija cheese, crumbled 2 ounces Cotija cheese, crumbled 2 ounces Cotija cheese, crumbled
• ½ avocado, sliced ½ avocado, sliced ½ avocado, sliced
• 1 lime, cut into wedges 1 lime, cut into wedges 1 lime, cut into wedges
• 1 pound tomatillos, peeled and halved 1 pound tomatillos, peeled and halved 1 pound tomatillos, peeled and halved
• 5 cloves garlic 5 cloves garlic 5 cloves garlic
• ½ yellow onion ½ yellow onion ½ yellow onion
• 1 jalapeño, chopped (seeded for less spice) 1 jalapeño, chopped (seeded for less spice) 1 jalapeño, chopped (seeded for less spice)
• 1 tablespoon olive oil 1 tablespoon olive oil 1 tablespoon olive oil
• ¼ bunch cilantro ¼ bunch cilantro ¼ bunch cilantro