Shredded Chicken and Tomatillo Tacos with Queso Fresco

Adjust the oven rack to the top position, and preheat the broiler to high. Cover a baking sheet with aluminum foil. Toss the tomatillos, serrano, and red onion slices with the tablespoon of canola oil, and then spread out on the baking sheet. Place underneath the broiler and cook, flipping occasionally, until everything is blackened on both sides. Turn off broiler and let vegetables cool for a few minutes. Transfer the tomatillos, serrano, red onion slices, garlic, cilantro, lime juice, a pinch of salt, and honey to a blender. Puree until smooth. Pour the tomatillo mixture into a medium-sized saucepan. Bring to a simmer over medium heat. Add the chicken, stir well, and cook until chicken is warm. Season to taste salt and pepper. Turn off the heat when chicken is hot, or you'll over cook it. Meanwhile, warm the tortillas in a dry cast iron skillet set over medium heat until soft, 10 to 15 seconds a side. Spoon some of the chicken and tomatillo mixture onto each tortilla, and top with queso fresco. Serve immediately.