Categories: Meals

Ingredients

• 1 cup unsalted raw pepitas
• 1/2 tsp cumin seeds
• 1 1/2 cups medium-hot salsa verde
• 1 cup packed fresh cilantro
• 1/4 tsp ground allspice
• 1 rotisserie chicken, skin removed, meat shredded
• Kosher salt and black pepper
• 1 large red bell pepper, thinly sliced
• 5 radishes, sliced
• Juice of 1/2 lime, plus wedges for serving
• 8 small corn or flour tortillas

Directions

1. Heat a large skillet over medium heat. Add the pepitas and toast, stirring occasionally, until they begin to pop, 5-7 minutes. Transfer 2 tbsp pepitas to a small bowl and add the rest to a blender. Add the cumin seeds to the same skillet and toast until dark brown, about 1 minute. Add to the blender; reserve the skillet. Add the salsa verde, 1/2 cup cilantro, the allspice and 1/2 cup water to the blender. Blend until smooth, adding up to 2 tbsp more water if needed.

2. Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to 1/4 cup water if needed. Season with salt and pepper.

3. Toss the bell pepper, radishes, lime juice and remaining 1/2 cup cilantro in a small bowl; season with salt and pepper. Warm the tortillas in a large dry skillet.

4. Divide the tortillas, bell pepper salad and chicken among plates. Sprinkle with the reserved pepitas; serve with lime wedges.

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