Chicken Tacos with Avocado Salad

Let kids help squeeze the limes: Show them that if you roll the fruit against the counter first, you'll get more juice.

Total Time:
40 min
25 min
15 min

4 servings

  • 1 1/4 pounds skinless, boneless chicken thighs (about 6)
  • 1 cup jarred salsa
  • Juice of 2 limes, plus wedges for serving
  • 1/4 cup vegetable oil
  • 1/4 cup sour cream
  • 1 bunch cilantro, leaves chopped (about 3/4 cup)
  • Kosher salt and freshly ground pepper
  • 1 14 -ounce can hearts of palm, drained and sliced 1/2 inch thick
  • 1 avocado, chopped
  • 6 radishes, thinly sliced
  • 16 corn tortillas
  • Shredded lettuce and/or diced red onion, for topping
  • 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.

  • 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.

  • 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.

  • Photograph by Justin Walker

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    Recipe courtesy of Food Network Kitchen