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
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.
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