Chicken Tacos with Avocado Salad
If you have around 40 minutes to spend in the kitchen, Chicken Tacos with Avocado Salad might be an awesome gluten free recipe to try. For $3.34 per serving, you get a main course that serves 4. One portion of this dish contains roughly 39g of protein, 33g of fat, and a total of 781 calories. It is brought to you by Foodnetwork. This recipe is typical of Mexican cuisine. 154 people were glad they tried this recipe. A mixture of avocado, hearts of palm, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 94%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Chicken Tacos With Avocado And Grapefruit Salad Recipe, Chicken and Avocado Tacos, and Chicken Tacos with Avocado Salsa.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 15 minutes
Ingredients:
1 avocado, chopped
1 bunch cilantro, leaves chopped (about 3/4 cup)
16 corn tortillas
1 14-ounce can hearts of palm, drained and sliced 1/2 inch thick
Juice of 2 limes, plus wedges for serving
Kosher salt and freshly ground pepper
Shredded lettuce and/or diced red onion, for topping
6 radishes, thinly sliced
1 cup jarred salsa
1 1/4 pounds skinless, boneless chicken thighs (about 6)
1/4 cup sour cream
1/4 cup vegetable oil
Equipment:
bowl
grill pan
frying pan
cutting board
Cooking instruction summary:
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
Step by 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.
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. 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.
3. Heat the remaining 2 tablespoons vegetable oil in a large cast-iron skillet or grill pan over medium-high heat.
4. Add the chicken along with the marinade and cook until slightly charred and cooked through, about 7 minutes per side.
5. Transfer to a cutting board and chop; season with salt.
6. 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.
7. Serve with the avocado salad and lime wedges.
8. Photograph by Justin Walker
Nutrition Information:
covered percent of daily need
