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"We haven't done a taco night in a while," says Rach. She asked John what type he wanted, and he answered hard shell tacos with chicken and salsa verde, so she took that input and ran with it. The result is quick and easy and very tasty. Suffice to say, John was happy! 


  • 8 tomatillos, peeled and rinsed
  • 4 poblanos
  • 3 serrano peppers, seeded and finely chopped
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • Salt and pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 2 tablespoons thyme, chopped
  • 2 cloves garlic, chopped
  • 2 pounds ground chicken
  • 1 box large flat-bottom hard shell tacos
  • 2 cups shredded pepper jack or Monterey Jack cheese
  • Wedges of lime
  • ½ head iceberg lettuce
  • 4 white radishes, thinly sliced


Serves: 4


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. 

Rachael Ray 14-Inch Nonstick Skillet with Helper Handle

Rachael Ray 14-Inch Nonstick Skillet with Helper Handle

Rachael Ray

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.