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Tomatillo Mojo Chicken Tacos


Tomatillo Mojo Chicken Tacos

Servings 4 People
Author Head Health Culinary Team


  • 6 small tomatillos remove husks
  • 1 whole green bell pepper
  • 2 whole poblano peppers
  • 3 large garlic cloves
  • 1/2 navel orange juiced
  • 1 whole lime juiced
  • 1 handful cilantro
  • 1 tbsp cumin
  • 1/2 tbsp salt
  • 6 large chicken breasts organic
  • 1 package corn tortillas organic, can substitute for coconut wraps


  • 1/2 head red cabbage chopped
  • 1/2 head green cabbage chopped
  • 1 whole carrot grated
  • 1/2 lime juice
  • 2 tsp salt


  • 1 cup greek yogurt grass-fed
  • 1 handful cilantro finely chopped
  • 1/2 avocado mashed


  1. Preheat oven to 350 degrees

  2. Roast tomatillos, bell pepper, poblano peppers, and garlic in an oven for 30-45 minutes.

  3. Add ingredients, along with orange juice, lime juice, and cilantro to the blender. Pulse until chunky sauce consistency.

  4. Add 1/4 mojo mixture to bottom of slow cooker. Add chicken breasts and 1/2 of mojo on top of chicken. Let cook for 3.5 hours. Can be less depending on size of slow cooker.

  5. Add slaw to bowl, mix in lime juice and salt, and set aside.

  6. Add crema ingredients to a bowl, mix well, refrigerate and set aside.

  7. Once the chicken is done, shred and add to a serving dish.

  8. Heat tortillas over an open flame to warm. If you have an electric stove, preheat oven to 350 degrees and add tortillas to a baking sheet. Cook for 3-5 minutes or until desired consistency and warmth. 

  9. Assemble tacos and enjoy

Recipe Notes

All ingredients should be organic, pasture-raised, and grass-fed.

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