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Description
Food Network Magazine
Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 lb. 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 oz. hearts of palm (drained and sliced 1/2 inch thick)
- 1 avocado (chopped)
- 6 radishes (thinly sliced)
- 16 corn tortillas
- shredded lettuce
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Directions
- 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.
NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories680Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat5g25% |
Trans Fat0g |
Cholesterol100mg33% |
Sodium1230mg51% |
Potassium1480mg42% |
Protein42g |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate66g22% |
Dietary Fiber15g60% |
Sugars6g |
Vitamin A10% |
Vitamin C60% |
Calcium20% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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