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  • 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


  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, 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 avocado salad and lime wedges.

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