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Chicken Tacos with Avocado Salad

Prep Time:

25 minutes

Cook Time:

15 minutes


4 servings


566 calories


  • 6 (1 ¼ lb) chicken thighs, skinless, boneless

  • 1 c salsa

  • 2 limes .

  • 1/4 c vegetable oil

  • 1/4 c sour cream

  • 1 bunch (3/4 c) fresh cilantro leaves, chopped

  • 1 (14 oz) can hearts of palm, drained & sliced 1/2 inch thick

  • 1 avocado, chopped

  • 6 radishes, thinly sliced

  • 16 corn tortillas

  • Salt & pepper

  • Lettuce, shredded lettuce

  • Diced red onion


Step 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.

Step 2 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.

Step 3 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.

Step 4

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.

Step 5 Transfer to a cutting board and chop; season with salt. 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

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