- 3 tomatillos, husked and coarsely chopped
- 1/2 small onion, coarsely chopped
- 1 jalapeño or Serrano pepper, coarsely chopped
- A small handful cilantro
- 1 teaspoon light agave or Acacia honey
- Juice of 1 lime
- Salt
- 1/2 teaspoon cumin
Process salsa ingredients in a food processor until almost smooth. Adjust seasonings, transfer to a bowl and reserve.
Heat a large nonstick skillet with oil, 2 turns of the pan. Add chicken and season with salt, pepper, chili powder, cumin and coriander. Add sausage and brown and crumble meats. Add onions, jalapeño and garlic, stir 3-4 minutes to soften then add stock or water to keep moist; reduce heat to low.
Char the corn tortillas over an open flame or in a dry, stainless skillet over high heat for about 30 seconds per side to blister.
How I build this taco: cabbage, avocado, radishes, chicken filling, a squirt of lime juice, some cheese and green salsa.
To Serve: lime wedges, crumbled queso fresco, thinly sliced radishes, shredded white cabbage, sliced avocado dressed with lemon or lime juice