Chili Chicken Tacos with Tomatillo Salsa *

For the Chicken Marinade:
 2 pounds boneless skinless chicken breast
2 Tbsp olive oil
2 Tbsp coconut aminos (or soy sauce)
2 Tbsp fresh lime juice
1/2 tsp ground cumin
1 1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp black pepper
1 1/2 tsp salt

For the Tomatillo salsa
1 pound tomatillos, husks removed and rinsed
1/2 medium white onion, halved
1 small jalapeno
1 Tbsp EVOO
1/4 cup fresh cilantro
1/2 tsp salt
1/2 tsp ground cumin
2 Tbsp fresh lime juice

For Serving:
8-12 corn or flour tortillas
1 avocado, sliced thin
1/4 cup finely chopped cilantro leaves
1/2 cup finely chopped white onion
lime wedges

Trim excess fat off chicken.  Pound chicken until is 1/2 inch thick.  Transfer chicken to large bowl.  Add remaining marinade ingredients and toss until well coated.  Cover and refrigerate at least 1 hour or up until 24 hours.  For salsa, place tomatillos, onion, and jalapeno in a small skillet and drizzle with oil. Sauté until veggies begin to blister and are just tender, 15-20 minutes.  reheat oven to 375.  Place marinated chicken in a baking dish and pour any remaining marinade left in bowl over chicken.  Bake 15-20 minutes, or until chicken is cooked all the way through.  While the chicken rests, before slicing, make the salsa.  Place charred tomatillos, onions, and jalapeno (remove the stem) into a food processor with the cilantro, salt, cumin and lime.  Blend until just smooth and transfer to a bowl for serving.  Slice chicken and serve in warmed tortillas with sliced avocado, diced onion, cilantro and top with tomatillo salsa.  Serve with a lime wedge.

Serves 4