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