Marinate the Chicken
1. Combine the lime juice, lemon juice, oil, garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Add the chicken and toss until well coated. Marinate in the refrigerator for 30 minutes to 4 hours.
Prepare the Green Salsa
2. Place the tomatillos, jalapeño, onion, and garlic on a sheet pan. Broil for 5–8 minutes, turning as needed, until softened and lightly charred.
Blend the Salsa
3. Transfer the roasted vegetables to a blender or food processor. Add cilantro, lime juice, and salt. Blend until mostly smooth but still slightly textured. Taste and adjust the salt or lime as needed.
Cook the Chicken
4. Heat a grill, grill pan, or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5–7 minutes per side, until nicely charred and the internal temperature reaches 165°F.
Rest & Chop
5. Let the chicken rest for 5 minutes, then chop into small pieces. Return it to the hot skillet for 1–2 minutes if you want slightly crispy, charred edges.
Warm the Tortillas
6. Warm the corn tortillas in a dry skillet for about 20–30 seconds per side, until soft and lightly charred. Or over gas lame to get a bit charred.
Assemble the Tacos
7. Fill each tortilla with chopped chicken and top with diced white onion, cilantro, and plenty of green salsa. Serve with fresh lime.
