Charred Salsa Verde Suiza Tacos
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Charred Salsa Verde Suiza Tacos


  • 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  


  • Thinly sliced red onions

  • Radish matchsticks

  • Pickled jalapeño peppers

  • Cilantro tops 


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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