April 29, 2021 admin

Chicken Tacos with Avocado Salad

Chicken Tacos with Avocado Salad

These quick-and-easy tacos make the perfect midday meal. Packed with protein and veggies — and topped with salsa and sour cream — they’re healthy and flavorful.

  • 1 ¼ lb skinless, boneless chicken thighs (about 6)
  • 1 c salsa
  • juice of 2 limes, plus wedges for serving (If you roll the fruit against the counter first, you'll get more juice.)
  • 1/4 c vegetable oil
  • 1/4 c sour cream
  • 1 bunch fresh cilantro leaves (chopped (about 3/4 cup))
  • 1 14 oz can hearts of palm (darined & sliced 1/2 inch thick)
  • 1 ea avocado (chopped)
  • 6 ea radishes (thinly sliced)
  • 16 ea corn tortillas
  • salt & pepper
  • shredded lettuce and/or diced red onion (for topping)

  1. Toss the chicken with 1/2 cup salsa, the juice of 1 lime and 1 tablespoon vegetable oil in a large bowl; let marinate 10 minutes.

    Mix the remaining 1/2 cup salsa, the sour cream and 2 tablespoons cilantro in a small bowl; season with salt and pepper. Cover and refrigerate.

    Gently toss the hearts of palm, avocado, radishes, the remaining cilantro, 1 tablespoon vegetable oil and the juice of the remaining lime in a medium bowl; season with salt and pepper

  2. Heat the remaining 2 tablespoons vegetable oil in a large cast-iron skillet or grill pan over medium-high heat. Add the chicken along with the marinade and cook until slightly charred and cooked through, about 7 minutes per side.

    Transfer to a cutting board and chop; season with salt.

  3. Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, salsa-sour cream mixture and lettuce and/or red onion. Serve with the avocado salad and lime wedges

37 carbs

34 total fat

29 protein