10 Dinner Recipes with Tomatillos

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After reading today’s recipes, you’ll discover just how many versatile ways you can use tomatillos not just for salsa. I’ve included a variety of recipe types, including some that you can prepare on the weekend and enjoy throughout the week.

Explore these recipes and choose your favorite one to try first. I’ve made sure to include dishes that are family-friendly, so you don’t have to worry about whether your kids will enjoy them because they will!

 

1. Grilled Fish Tacos with Cherry Tomato Salsa

(Prep: 15 minutes • Cook: 10 minutes • Easy • Fresh, colorful, and perfect for quick weeknight meals)

I love this one because it brings together two things I’ll never say no to: grilled fish and a fresh, juicy cherry tomato salsa. It’s one of those dinners that feels light and it’s a great example of how flavorful dinner recipes with tomatillos and tomatoes can come together beautifully.

This recipe is fast, super fresh, and honestly one of the easiest ways to brighten up a weeknight meal.

If you love salsa, you should try my Fresh Tomato Garden Salsa.

Ingredients

For the Fish:

  • 1 lb (450g) white fish fillets (tilapia, cod, mahi-mahi, or halibut work great)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Juice of ½ lime

For the Cherry Tomato Salsa:

  • 1 cup cherry tomatoes, halved
  • ½ cup fresh tomatillos, finely chopped
  • ¼ cup red onion, finely diced
  • 1 small jalapeño, seeded and minced (optional)
  • 2 tbsp cilantro, chopped
  • 1 tbsp lime juice
  • Salt, to taste

For Serving:

  • 6 small corn or flour tortillas
  • Shredded cabbage or lettuce
  • Sliced avocado (optional)
  • Extra lime wedges

Instructions

1. Prepare the Cherry Tomato–Tomatillo Salsa

  1. In a medium bowl, combine cherry tomatoes, chopped tomatillos, onion, jalapeño, cilantro, lime juice, and salt.
  2. Toss gently and set aside.
  3. Let it sit for at least 5–10 minutes so the flavors can come together.

2. Season and Grill the Fish

  1. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
  2. Rub fish with olive oil and sprinkle the seasoning mix on both sides.
  3. Heat a grill or grill pan over medium-high heat.
  4. Grill fish for 3–4 minutes per side, depending on thickness, until flaky and cooked through.
  5. Squeeze lime juice over the fish once it’s cooked.
  6. Break the fish into large chunks using a fork.

3. Assemble Your Tacos

  1. Warm tortillas in a skillet or microwave.
  2. Add a small handful of cabbage or lettuce.
  3. Top with grilled fish pieces.
  4. Spoon over a generous amount of cherry tomato + tomatillo salsa.
  5. Add avocado slices if you want extra creaminess.
  6. Finish with a squeeze of lime.

These tacos are fresh, colorful, and full of bright flavors. The combination of grilled fish with juicy tomatoes and crisp tomatillos hits all the right notes light, and incredibly delicious. It’s one of those simple dinner recipes you can make again and again without getting tired of it.

2. Grilled Tomatillo Salsa Verde

(Prep: 10 minutes • Cook: 10 minutes • Super Easy • Smoky, bright & perfect for toppings or dipping)

This one is honestly a staple in my kitchen. If you’ve ever made salsa verde before, grilling the tomatillos takes it to a whole new level the flavor becomes deeper, slightly smoky, and so delicious. I love making a batch of this on weekends and using it throughout the week for tacos, chicken, eggs… basically everything.

It’s fresh, simple, and one of the easiest tomatillo recipes you can make.

Ingredients

  • 6–8 fresh tomatillos, husked and rinsed
  • 1–2 jalapeños (adjust for spice)
  • 1 small onion, cut into thick slices
  • 2 garlic cloves, unpeeled
  • ½ cup cilantro, roughly chopped
  • Juice of 1 lime
  • Salt, to taste
  • 1 tbsp olive oil (for grilling)

Instructions

1. Prep the Vegetables

  1. Remove husks from tomatillos and rinse to remove the sticky coating.
  2. Pat dry and place them in a bowl with jalapeños, onion slices, and garlic cloves.
  3. Drizzle with olive oil and toss to coat.

2. Grill the Ingredients

  1. Heat a grill or grill pan over medium-high heat.
  2. Place tomatillos, jalapeños, onion, and garlic directly on the grill.
  3. Grill for 8–10 minutes, turning occasionally, until:
    • Tomatillos soften and start to char
    • Jalapeños blister
    • Onions get grill marks
    • Garlic feels soft inside the peel

The char is what gives the salsa its smoky, flavorful depth.

3. Blend Everything

  1. Remove garlic from its peel.
  2. Add grilled tomatillos, jalapeños, onion, garlic, cilantro, lime juice, and salt to a blender or food processor.
  3. Blend until smooth or leave it slightly chunky if you like texture.
  4. Taste and adjust salt or lime.

4. Serve or Store

  • Use immediately for tacos, burrito bowls, nachos, or roasted meats.
  • Store in the fridge for up to 5 days.

This grilled tomatillo salsa verde is pure flavor and perfect for all your weeknight meals. And the best part? It’s so easy you’ll probably start making it on repeat.

3. Instant Pot Tomatillo Chicken Chili

(Prep: 15 minutes • Cook: 25 minutes • Easy • Comforting, flavorful & perfect for weeknights)

If you love easy dinners that basically cook themselves, this Instant Pot tomatillo chicken chili is going to be a new favorite. I make this a lot on busy days because everything goes into one pot, and the flavors turn out so rich tomatillos, tender shredded chicken, and that warm chili vibe without being too heavy.

It’s one of those weeknight meals that feels good but still fresh and bright thanks to the tomatillos.

Ingredients

  • 1 lb (450g) boneless skinless chicken breast or thighs
  • 1 cup fresh tomatillos, husked & chopped
  • 1 cup canned white beans, drained & rinsed
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1–2 jalapeños, chopped (optional for heat)
  • 1 cup chicken broth (or vegetable broth)
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp paprika
  • Salt & pepper, to taste
  • Juice of 1 lime
  • ¼ cup chopped cilantro, for serving
  • 1 tbsp olive oil

Instructions

1. Sauté the Aromatics

  1. Set the Instant Pot to Sauté mode.
  2. Add olive oil, diced onion, garlic, and jalapeños.
  3. Cook for about 3 minutes until the onions soften and smell amazing.

2. Add the Main Ingredients

Add the following directly into the pot:

  • Chicken
  • Fresh tomatillos
  • White beans
  • Chicken broth
  • Cumin, oregano, paprika
  • Salt & pepper

Give everything a quick stir.

3. Pressure Cook

  1. Close the lid and set the Instant Pot to High Pressure for 12 minutes.
  2. Allow 5 minutes natural release, then quick release the rest of the pressure.

4. Shred the Chicken

  1. Open the lid and remove the chicken.
  2. Shred using two forks it should fall apart easily.
  3. Add the shredded chicken back into the chili and stir until it all comes together.

5. Finish with Freshness

Right before serving, stir in:

  • Lime juice
  • Fresh cilantro

This brightens the chili and balances the tanginess of the tomatillos.

Serving Ideas

  • Serve with tortilla chips or warm tortillas.
  • Add sour cream, cheese, avocado, or sliced radishes on top.
  • Great for meal prep — it reheats beautifully.

This tomatillo chicken chili is so flavorful definitely one of those simple dinner recipes with tomatillos you’ll want to make again and again.

4. Pozole Verde

(Prep: 20 minutes • Cook: 1 hour • Medium • Traditional, hearty & full of fresh flavors)

I’ll be honest I first fell in love with pozole verde on a chilly evening, and it instantly became a comfort food favorite. The combination of hominy, shredded chicken, and that tomatillo sauce is just unbeatable. Plus, it’s one of those flavorful dinner recipes that feels special but isn’t difficult at all to make.

If you’ve never tried tomatillo pozole, get ready it’s absolutely delicious.

Ingredients

  • 1 lb (450g) chicken thighs (bone-in for flavor, or boneless if preferred)
  • 1 lb (450g) fresh tomatillos, husked and rinsed
  • 1 medium onion, quartered
  • 3 garlic cloves
  • 2–3 poblano peppers, roasted and peeled
  • 1 tsp cumin
  • 1 tsp oregano
  • 6 cups chicken broth
  • 2 cups canned hominy, drained and rinsed
  • Salt & pepper, to taste
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving
  • Shredded cabbage, for serving
  • Radishes, thinly sliced, for garnish
  • Avocado slices, optional

Instructions

1. Roast the Tomatillos and Poblanos

  1. Preheat your oven to 425°F (220°C) or use a stovetop grill.
  2. Place tomatillos and poblanos on a baking sheet. Roast for 10–12 minutes until slightly charred and softened.
  3. Allow them to cool slightly, then peel poblanos and roughly chop.

2. Make the Green Sauce

  1. In a blender, combine roasted tomatillos, poblanos, onion, garlic, cumin, oregano, and a pinch of salt.
  2. Blend until smooth this is your vibrant salsa verde base.

3. Cook the Chicken

  1. In a large pot, pour chicken broth and bring to a simmer.
  2. Add chicken thighs and cook for 25–30 minutes, until cooked through.
  3. Remove chicken, shred it, and discard bones if using bone-in thighs.

4. Assemble the Pozole Verde

  1. Return shredded chicken to the pot.
  2. Add blended tomatillo sauce and hominy.
  3. Simmer for 15–20 minutes to let the flavors meld.
  4. Taste and adjust salt and pepper.

5. Serve with Toppings

  • Ladle pozole into bowls.
  • Top with shredded cabbage, radishes, cilantro, and avocado slices.
  • Serve with lime wedges on the side for an extra fresh kick.

This pozole verde is totally satisfying. The roasted tomatillos give it a bright flavor that makes it feel fresh, even though it’s comforting and hearty perfect for weeknight meals or a cozy weekend dinner.

5. Radish and Tomatillo Salad

(Prep: 10 minutes • No cooking • Super Easy • Fresh, tangy & perfect as a side or light dinner)

I’ve always loved salads that feel fresh, and this radish and tomatillo salad is one of my favorites. It’s one of those simple dinner recipes with tomatillos that works great as a side, or even as a light, healthy meal on busy nights.

Honestly, the first time I made it, I couldn’t stop eating straight from the bowl!

And if you enjoy Italian cuisine, don’t miss my Italian Pasta Salad With Chickpeas.

Ingredients

  • 6–8 fresh tomatillos, husked and thinly sliced
  • 5–6 radishes, thinly sliced
  • 1 small cucumber, sliced or diced
  • ½ red onion, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1 tbsp olive oil
  • Salt & pepper, to taste
  • Optional: ½ avocado, diced, or a sprinkle of queso fresco

Instructions

1. Prep the Veggies

  1. Husk and rinse tomatillos, then thinly slice them.
  2. Slice radishes and cucumber into thin rounds or small chunks.
  3. Slice red onion finely and roughly chop the cilantro.

2. Toss the Salad

  1. In a large bowl, combine tomatillos, radishes, cucumber, onion, and cilantro.
  2. Drizzle with lime juice and olive oil.
  3. Sprinkle with salt and pepper.

3. Optional Add-Ins

  • Dice avocado for creaminess.
  • Crumble some queso fresco on top for a salty, tangy touch.

4. Serve

  • Chill for 10–15 minutes for extra brightness, or serve immediately.
  • Great as a side for grilled chicken, tacos, or roasted veggies.

This radish and tomatillo salad is refreshing a perfect balance to heavier tomatillo dinner recipes. I love how quick it comes together, and the flavors really pop, making it a winner for weeknight meals.

6. Roasted Tomatillo and White Bean Soup

(Prep: 10 minutes • Cook: 40 minutes • Easy • Cozy, flavorful & perfect for weeknights)

I have to admit, this roasted tomatillo and white bean soup is one of those meals I make when I want something healthy, and packed with flavor. Roasting the tomatillos really brings out their natural sweetness, and paired with creamy white beans, it becomes a soup that’s both light and satisfying.

This is a tomatillo dinner recipe I turn to on busy nights it feels gourmet without any stress.

Ingredients

  • 1 lb (450g) fresh tomatillos, husked and quartered
  • 1 can (15 oz / 425g) white beans, drained and rinsed
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1–2 jalapeños, seeded and chopped (optional)
  • 3 cups vegetable broth
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • Salt & pepper, to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish

Instructions

1. Roast the Tomatillos

  1. Preheat your oven to 425°F (220°C).
  2. Toss tomatillos and jalapeños with olive oil, salt, and pepper.
  3. Spread on a baking sheet and roast for 15–20 minutes, until slightly charred and softened.

2. Sauté the Aromatics

  1. While the tomatillos roast, heat a large pot over medium heat.
  2. Add a little olive oil and sauté onion and garlic for 3–4 minutes, until fragrant and soft.

3. Blend the Base

  1. Once the tomatillos are roasted, transfer them to a blender along with a splash of vegetable broth.
  2. Blend until smooth to create a vibrant green base.

4. Simmer the Soup

  1. Pour the blended tomatillo mixture into the pot with the sautéed onion and garlic.
  2. Add white beans, cumin, smoked paprika, and remaining broth.
  3. Simmer for 15–20 minutes, letting the flavors meld.

5. Finish and Serve

  • Stir in lime juice and adjust salt and pepper.
  • Serve hot, garnished with fresh cilantro.
  • Optional: top with a dollop of Greek yogurt or avocado slices.

This roasted tomatillo and white bean soup I love that it’s quick enough for weeknight meals but still feels like something special.

7. Roasted Tomatillo Chicken and Rice Bowls

(Prep: 15 minutes • Cook: 35 minutes • Easy • Flavorful, filling & perfect for weeknight meals)

I have to admit I love a good tomatillo chicken and rice bowl. It’s packed with flavor from the roasted tomatillos. Plus, it’s one of those tomatillo dinner recipes that feels flavorful but doesn’t take forever to make. I usually make a batch on Sunday and enjoy it for a few nights it keeps beautifully and the flavors just get better.

Ingredients

  • 1 lb (450g) boneless, skinless chicken thighs
  • 1 lb (450g) fresh tomatillos, husked and quartered
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1–2 jalapeños, roasted (optional, for heat)
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • Salt & pepper, to taste
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving
  • Optional toppings: avocado slices, shredded cabbage, or a dollop of Greek yogurt

Instructions

1. Roast the Tomatillos

  1. Preheat oven to 425°F (220°C).
  2. Toss tomatillos, onion, and jalapeños with 1 tbsp olive oil, salt, and pepper.
  3. Roast for 15–20 minutes, until slightly charred and softened.

2. Cook the Chicken

  1. While tomatillos roast, season chicken thighs with cumin, smoked paprika, salt, and pepper.
  2. Heat 1 tbsp olive oil in a skillet over medium-high heat.
  3. Sear chicken for 4–5 minutes per side, until golden and cooked through. Remove and let rest.

3. Prepare the Rice

  1. In a medium pot, combine rice and chicken broth.
  2. Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes until rice is tender.

4. Make the Tomatillo Sauce

  1. Blend the roasted tomatillos, onion, jalapeños, and garlic until smooth.
  2. Taste and adjust salt and pepper as needed.

5. Assemble the Bowls

  1. Slice chicken and serve over a bed of rice.
  2. Spoon roasted tomatillo sauce over the top.
  3. Garnish with cilantro, lime wedges, and optional toppings like avocado or shredded cabbage.

These roasted tomatillo chicken and rice bowls are and so easy to make. I love how versatile they are perfect for weeknight meals, meal prep, or a casual dinner with friends.

8. Tomatillo Avocado Salsa

(Prep: 10 minutes • No cooking • Easy • Fresh, creamy & perfect for dipping or topping meals)

I have to tell you this tomatillo avocado salsa is one of my all-time favorites. I love making it when I want a quick, flavorful dinner recipe or even just as a dip for tortilla chips. It’s bright, easy, and always a crowd-pleaser.

Ingredients

  • 6 fresh tomatillos, husked and quartered
  • 1 ripe avocado
  • 1 small jalapeño, seeded (optional, for heat)
  • ½ small red onion, roughly chopped
  • 1 garlic clove
  • ¼ cup fresh cilantro
  • Juice of 1 lime
  • Salt, to taste
  • Optional: pinch of cumin for a subtle smoky flavor

Instructions

1. Prep the Ingredients

  • Husk and rinse the tomatillos.
  • Chop the avocado, onion, jalapeño, and cilantro.

2. Blend the Salsa

  1. In a blender or food processor, combine tomatillos, avocado, jalapeño, onion, garlic, cilantro, lime juice, and a pinch of salt.
  2. Blend until smooth but still slightly chunky for texture.

3. Adjust and Serve

  • Taste and adjust salt or lime juice if needed.
  • Serve immediately as a topping for tacos, grilled chicken, roasted veggies, or as a dip for tortilla chips.

. I honestly keep a batch in the fridge whenever I have fresh tomatillos it elevates any simple meal and makes even a weeknight dinner feel special.

9. Tomatillo Chicken Enchiladas

(Prep: 20 minutes • Cook: 35 minutes • Medium • Tangy, cheesy & perfect for weeknight dinners)

I have to say, these tomatillo chicken enchiladas are one of my favorite tomatillo dinner recipes to make when I want something full of flavor.. I love making them for weeknight meals because they feel special but aren’t complicated at all.

Ingredients

For the Filling:

  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 cup roasted tomatillos, chopped (or canned if pressed for time)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper, to taste

For the Enchiladas:

  • 8 small flour or corn tortillas (6-inch)
  • 1 cup shredded cheddar or Monterey Jack cheese
  • ½ cup sour cream (optional)
  • 1 cup tomatillo salsa (blended roasted tomatillos, cilantro, lime, jalapeño, and onion)
  • Fresh cilantro, chopped, for garnish

Instructions

1. Preheat and Prep

  • Preheat oven to 375°F (190°C).
  • Lightly grease a 9×13-inch baking dish.

2. Make the Filling

  1. In a skillet over medium heat, sauté onion and garlic until fragrant (about 3 minutes).
  2. Add shredded chicken, roasted tomatillos, cumin, chili powder, salt, and pepper.
  3. Stir until heated through and well combined.

3. Assemble the Enchiladas

  1. Warm tortillas slightly to make them pliable.
  2. Spoon a generous amount of chicken-tomatillo filling into the center of each tortilla.
  3. Roll up and place seam-side down in the prepared baking dish.

4. Top and Bake

  1. Pour tomatillo salsa evenly over the rolled enchiladas.
  2. Sprinkle cheese on top.
  3. Cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until cheese is bubbly and golden.

5. Serve

  • Garnish with fresh cilantro and a dollop of sour cream if desired.
  • Serve with rice, beans, or a simple salad for a complete meal.

I love how the roasted fresh tomatillos really shine here they give the dish a brightness that makes it feel fresh and special, even on a busy weeknight.

10. Vegan Instant Pot Tomatillo Stew

(Prep: 10 minutes • Cook: 25 minutes • Easy • Hearty, tangy & perfect for weeknight meals)

I’ve got to tell you; this Vegan Instant Pot Tomatillo Stew quickly became one of my go-to tomatillo dinner recipes. It’s full of flavor, and incredibly satisfying especially when I want something cozy but plant-based. Plus, it’s a one-pot wonder, which I absolutely love for weeknight meals.

Ingredients

  • 1 lb (450g) fresh tomatillos, husked and quartered
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 zucchini, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 3 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder (optional, for heat)
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • ¼ cup fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions

1. Sauté the Aromatics

  1. Set your Instant Pot to Sauté mode.
  2. Add olive oil, then onion, garlic, and red bell pepper. Cook for 3–4 minutes until fragrant and slightly softened.

2. Add Veggies and Spices

  • Stir in zucchini, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 2 minutes.

3. Add Tomatillos and Beans

  • Add fresh tomatillos, black beans, corn, and vegetable broth. Stir to combine.

4. Pressure Cook

  1. Close the lid and set Instant Pot to Pressure Cook / Manual for 8 minutes.
  2. When done, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.

5. Blend (Optional)

  • For a smoother stew, use an immersion blender to partially blend, leaving some chunks for texture.

6. Serve

  • Ladle stew into bowls, sprinkle with fresh cilantro, and serve with lime wedges.
  • It’s perfect with warm tortillas, rice, or even crusty bread on the side.

This Vegan Instant Pot Tomatillo Stew is incredibly flavorful. I love how fresh tomatillos brighten the dish, making it a nutritious weeknight meal.