Chicken Tacos With Avocado Salad
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
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
2
Mix the remaining 1/2 cup salsa, the sour cream and 2 tablespoons cilantro in a small bowl; season with salt and pepper
3
Cover and refrigerate
4
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
5
Heat the remaining 2 tablespoons vegetable oil in a large cast-iron skillet or grill pan over medium-high heat
6
Add the chicken along with the marinade and cook until slightly charred and cooked through, about 7 minutes per side
7
Transfer to a cutting board and chop; season with salt
8
Warm the tortillas as the label directs
9
Using 2 stacked tortillas per taco, fill with the chicken, salsa-sour cream mixture and lettuce and/or red onion
10
Serve with the avocado salad and lime wedges
11
Photograph by Justin Walker