Chicken Verde Tacos


Chicken Verde Tacos

With All the Fixings
Gluten Free, Poultry, Spicy
Colibrí brings you their famous Chicken Verde cooked in charte tomatillo sauce to create your own tacos at home! Enjoy refried beans, cojita cheese, crema, house made salsa, and guacamole in hand made nixtamal tortillas. Make your own tacos for a light and healthy meal!
Serves 2-3
•   Easy Prep
•   Ready in 10 Minutes



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  • 600g Cooked Chicken
  • 150g Refried Beans
  • 9 Nixtamal Tortillas
  • 4oz Fresh Onion and Cilantro
  • 4oz Cojita Cheese
  • 132g Crema
  • 125mL Habanero Sauce
  • 1 Avocado
  • 1 Tomato
  • 3 Limes
  • 1 Serrano Pepper


Knife, Pan, Small Pot Spatula, Salt



To make the Guacamole, slice the Avocado in half, remove the pit, and scoop it into a mixing bowl. Use a fork to gently mash the Avocado, leaving it a bit chunky. Chop the Tomato, using both the inner and outer skin but not using the seeds and centre of the Tomato to avoid extra moisture. Chop the Serrano Pepper, using your desired amount of Serrano Pepper depending on the level of spice for your guacamole. Squeeze 1 Lime, and add one pack of the Onion and Cilantro Mix, the Tomatoes, Serrano Pepper, Lime Juice, and Salt to taste, and stir together.


  1. Add the Chicken to a medium sized pan and cook on medium heat for 5-10 minutes.
  2. In a small pot add 1 tablespoon of water and then add the Refried Beans. Cook the Beans on low heat for 5-10 minutes constantly stirring. 
  3. Cut the remaining two Limes into wedges.  


  1. Heat a large cast iron or non-stick skillet. 
  2. Sprinkle some water on each side of the Tortilla. 
  3. Place each Tortilla into the dry pan and warm over medium-high heat for about 15-30 seconds each side. 
  4. Place them into a tortillero or a clean kitchen towel to keep them warm and soft while enjoying your meal.


Served family style. Place each taco filling in their own bowls with spoons and tongs for serving and the Tortillas on a small plate. 

  1. Place a Tortilla on a plate, spread some Refried Beans, add the hot Chicken and top with some Crema, Habanero Sauce, Guacamole and Cotija Cheese.
  2. Squeeze Lime juice directly onto the taco and enjoy!

Elia Herrera

Executive Chef