Chicken Tacos With Avocado Salad Recipe

Name: Chicken Tacos With Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds skinless boneless chicken thighs; 1 cup salsa jarred; 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; 14 ounces hearts of palm drained and sliced 1/2 inch thick; 1 avocado chopped; 6 radishes thinly sliced; 16 corn tortillas; shredded lettuce

Servings: persons

1 1/4 pounds skinless boneless chicken thighs
1 cup salsa jarred
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
14 ounces hearts of palm drained and sliced 1/2 inch thick
1 avocado chopped
6 radishes thinly sliced
16 corn tortillas
shredded lettuce

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.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 pounds skinless boneless chicken thighs, 1 cup salsa jarred, 2 limes plus wedges for serving, 1/4 cup vegetable oil, and more.

Yes, Chicken Tacos With Avocado Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Tacos With Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions