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Export 20 ingredients for grocery delivery
Step 1
Heat broiler and char the tomatillos, poblanos and serrano peppers on a foil-lined tray
Step 2
Cool to handle, then chop tomatillos and peel, seed and finely dice the peppers
Step 3
Pulse in the food processor to keep it chunky
Step 4
Heat olive oil over medium-high heat in large nonstick skillet and preheat oven to 400°F
Step 5
Listicle: Rachael Ray 14-Inch Nonstick Skillet with Helper Handle Cook onions with salt and spices to soften
Step 6
Add the garlic and cook for a minute, then stir in the chicken and season with salt and pepper
Step 7
Once browned lightly and crumbled, add the tomatillo and pepper mixture
Step 8
Fill tacos with cheese and toast in oven, then fill with meat and top with lime juice, lettuce and radishes
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