Chicken taco from Guerrilla Tacos: Recipes from the Streets of L.A. (page 160) by Wesley Avila and Richard Parks III

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 2 hours, or up to 24 hours.

  • Baxter850 on April 26, 2025

    Very flavorful. Great for a large party. Marinade is easy. Marinated for 24 hours. Our tomatillo salsa was not cut even with the 2 Serrano.

  • imaluckyducky on October 09, 2021

    5 stars. Seasoning and marinade perfect for the chicken as written, the char is key to offset the marinade's tang. The fresh tomatillo and serrano salsa is well-balanced and wasn't too hot for us. Made a double batch of both to make burrito bowls and breakfast skillets throughout the week. Will make again.

  • TrishaCP on April 18, 2020

    The chicken for these tacos was very good and I would definitely make them again. I couldn’t make the salsa since I didn’t have fresh tomatillos, so served it with jarred salsa (meh), but I am definitely looking forward to trying it as soon as fresh tomatillos are available.

  • bwhip on April 15, 2020

    Exceptional. One of the best tacos we’ve ever had. The chicken turned out fantastic, grilled after 24 hours in a perfect marinade. The tomatillo salsa was quite spicy with the two Serrano chiles in there, but sooooo good. I didn’t bother with the red onion. We’ll have this again. Frequently.

  • metacritic on April 12, 2020

    Absurdly good. A friend who came by and picked at the leftovers declared it the best chicken he had ever had. And he's a talented cook who had regular access to poulet de Bresse, as he grew up not far from the region. This cookbook should be far better known than is the case.

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