Tomatillo is delicious, isn't it? It's actually one of my absolute favorite Latin ingredients and, lucky for us, it's actually in season right now.
Now, I know we've all heard of tomatillo salsa–a delicious green sauce that I love putting on tacos or even just serving it with chips. However, one of my favorite ways to use tomatillos is in healthy recipes during the colder fall months. And since I know we're all always looking for a way to lighten up our favorite Latin foods, then why not start with these 5 delicious tomatillo recipes that will help you lose weight? Try them today!
Read more ¿Qué más? Drop the weight with 5 amazing Latin kale recipes!
Tomato, Tomatillo, and Corn Salad with Avocado Dressing Recipe
Ingredients: 2 ears white or yellow corn (shucked), 1 pound Roma tomatoes (about 4 medium, seeded and medium dice), 8 ounces jicama (medium dice, about 1 1/2 cups), 8 ounces tomatillos (about 4 medium, papery husks removed and medium dice), 3 medium red Fresno chiles (seeded and finely chopped), 3 medium scallions (thinly sliced, white and light green parts only), 1/4 cup finely chopped fresh cilantro, Kosher salt
Get the full recipe directions from Chow.com.
Green Chilaquiles With Chicken and Squash
Ingredients: 1 medium boneless, skinless chicken breast (6 to 8 ounces, poached and shredded), 1 pound fresh tomatillos (husked and rinsed), 2 or 3 jalapeño or serrano chilies (stemmed, seeded for a milder salsa), 1/4 cup chopped white onion (soaked for five minutes in cold water, then drained and rinsed), 2 large garlic cloves (peeled), Salt to taste, 12 cilantro sprigs, plus additional chopped cilantro for garnish, 1 tablespoon canola oil, 2 1/2 cups chicken or vegetable stock, 2 medium summer squash, diced (a mixture of green and yellow is pretty), 8 corn tortillas (toasted in a microwave or in an oven and broken into small pieces), 1/2 cup low-fat Greek-style yogurt or crumbled queso fresco, Sliced radishes for garnish
Get the full recipe directions from New York Times.
Tomatillo Gazpacho
Ingredients: One can (14 oz.) low-salt chicken broth, 1 lb. tomatillos (8 to 12 medium, husked, rinsed, and cut into medium dice, about 3 cups), 1 medium clove garlic (minced), 2 Tbs. extra-virgin olive oil, 2 medium avocados (cut into small dice, 1 1/2 cups), 1/2 seedless English cucumber (cut into small dice, 2 cups), 1/2 large red bell pepper (cut into small dice, about 1/2 cup), 1/4 small red onion (finely diced, about 1/4 cup), 2 Tbs. chopped fresh cilantro, 1 Tbs. fresh lime juice; more as needed, Kosher salt and freshly ground black pepper
Get the full recipe directions from Fine Cooking.
Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw
Ingredients: 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon brown sugar, 1/4 teaspoon finely ground coffee, Salt and freshly ground pepper, Two 8-ounce skinless, center-cut salmon fillets, Extra-virgin olive oil, for brushing, 2 tomatillos, husked and quartered, 2 tablespoons chopped cilantro, 1 small jalapeño, seeded and quartered, 1 garlic clove, 6 tablespoons sour cream, 1 ripe Hass avocado—halved, peeled and pitted, 4 cups finely shredded red and green cabbages (12 ounces), 8 corn tortillas, Hot sauce and lime wedges, for serving
Get the full recipe directions from Food & Wine.
Quinoa Salad with Vegetables and Tomatillo Vinaigrette
Ingredients: 3/4 cup coarsely chopped onion (about 1/2 medium), 1/2 cup chopped fresh cilantro, 3 tablespoons fresh lime juice, 1 1/2 tablespoons extravirgin olive oil, 1 1/2 teaspoons Champagne vinegar, 1/2 teaspoon salt, 1/2 pound tomatillos (about 4 medium), husked and quartered, 1/2 serrano chile, minced, 1 garlic clove, minced, Dash of freshly ground black pepper, 3 cups water, 2 cups uncooked quinoa (about 3/4 pound), 1 cup thinly sliced peeled English cucumber, 4 large radishes, halved and thinly sliced, 1 small red bell pepper, thinly sliced, 1/2 cup (2 ounces) queso anejo, crumbled, 2 tablespoons chopped fresh parsley
Get the full recipe directions on MyRecipes.com.
