Name: High-Protein Chicken & Green Apple Tacos with Tomatillo Salsa
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 lb boneless, skinless chicken breast; 1 medium onion, thinly sliced; 1 green apple, julienned; 4 small corn tortillas (6-inch); 2 tbsp roasted Guajillo salsa; 2 tbsp tomatillo salsa; 2 oz queso fresco or Mexican-style cheese, crumbled; 1 tbsp olive oil; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp kosher salt; 1/4 tsp black pepper; 1/2 lime, cut into wedges; Fresh cilantro leaves, for garnish (optional)

High-Protein Chicken & Green Apple Tacos with Tomatillo Salsa

miradu

Inspired by Mexican taco traditions and the bounty of your California pantry, these high-protein chicken and green apple tacos burst with flavor and texture. The juicy strips of spiced chicken are layered with caramelized onions and crisp, tart green apple for a refreshing crunch. Roasted Guajillo and tomatillo salsas add vibrant smoky and tangy notes, while queso fresco melts into creamy richness. Warm, charred tortillas provide the perfect foundation for this balanced, protein-packed dinner. Serve with a squeeze of lime for the ultimate finish.

Ingredients

Instructions

Slice chicken breasts into thin strips. Toss with cumin, smoked paprika, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add sliced onions and sauté until they begin to caramelize, about 4 minutes.
Add chicken strips to the skillet. Cook, stirring occasionally, until chicken is golden brown and just cooked through, 5-7 minutes.
Warm tortillas in a dry skillet or over a gas flame until pliable and lightly charred.
To assemble: Layer each tortilla with sautéed onions and chicken. Scatter julienned green apple on top for crunch and acidity.
Drizzle each taco with both roasted Guajillo salsa and tomatillo salsa for a balance of smoky and tangy flavors.
Sprinkle crumbled queso fresco over the tacos. Garnish with fresh cilantro leaves, if using.
Serve immediately with lime wedges on the side for squeezing.