Chicken & Curdito Tacos with Salsa

By | April 04, 2016


Season chicken generously with salt and pepper. Combine chicken, water, and chili powder in a small saucepan. Bring to a simmer and gently cook until chicken is cooked through, about 15 minutes, turning occasionally. Remove chicken and set aside to cool slightly before shredding. Reserve ½ cup of cooking liquid, strained, for salsa.

To make curdito, combine cabbage, carrot, and scallion in a large bowl. In a small bowl, combine lime juice, honey, and ½ teaspoon salt. Pour over cabbage mixture and toss to combine thoroughly. Let curdito rest at room temperature while you preparing salsa.

In a blender, add tomatoes, jalapeño, garlic, cilantro, oregano, honey, and reserved ½ cup cooking water. Blend until smooth. Season with salt and pepper.

Fill each tortilla with shredded chicken, curdito, and drizzle with salsa. Serve sprinkled with cilantro.


  • 1 pound boneless, skinless chicken breast
  • Sea salt and freshly ground pepper
  • 2 cups water
  • 1 teaspoon chili powder
  • ½ small head cabbage, shredded
  • 1 large carrot, grated
  • 2 scallions, sliced
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • ½ teaspoon sea salt
  • 8 corn tortillas, warmed or toasted
  • 1 pound ripe tomatoes, stems removed
  • 1 jalapeño, seeded (optional)
  • 1 clove garlic, smashed and peeled
  • 1 tablespoon chopped cilantro, plus more for serving
  • ½ teaspoon dried oregano
  • ½ teaspoon honey
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