Time: 40 min.
Complexity: easily
Servings: 4

Mexican tacos are a fun dinner idea for a large group. Served on tortillas, they're informal and conducive to a fun time. The taco filling is boneless chicken thighs, marinated in a mixture of salsa, lime juice, and vegetable oil, and pan-fried until golden brown. You can serve the chicken right away among individual tortillas, along with sour cream sauce, lettuce, and onions, as well as an avocado and palm heart salad. Alternatively, you can serve all the ingredients separately, allowing guests to fill their own tortillas.

Ingredients:

• 0.6 kg boneless, skinless chicken thighs (about 6 pcs.)
• 1 cup prepared salsa
• Juice of 2 limes + lime wedges for serving
• 1/4 cup vegetable oil
• 1/4 cup sour cream
• 1 bunch cilantro, leaves chopped (about 3/4 cup)
• 1 can (400g) canned palm hearts, sliced ​​1cm thick.
• 1 avocado, sliced
• 6 radishes, thinly sliced
• 16 corn tortillas
• Shredded lettuce and/or diced red onion, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tortilla, chicken thighs, salsa sauce, radish, Avocado

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Preparation:

Step 1
• In a large bowl, combine the chicken with 1/2 cup salsa, the juice of 1 lime, and 1 tablespoon vegetable oil; marinate for 10 minutes. In a small bowl, combine the remaining 1/2 cup salsa, sour cream, and 2 tablespoons cilantro; season with salt and pepper. Cover and refrigerate.
Step 2
• In a bowl, gently combine the hearts of palm, avocado, radishes, remaining cilantro, 1 tablespoon vegetable oil, and the juice of the remaining lime; season with salt and pepper to taste.
Step 3
• In a large cast-iron skillet or grill pan, heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the chicken along with the marinade and cook until cooked through and browned in spots, about 7 minutes per side. Transfer to a cutting board and shred; season with salt to taste.
Step 4
• Heat tortillas according to package directions. For one taco, stack two tortillas and fill them with chicken, sour cream and salsa mixture, and shredded lettuce and/or red onion. Serve with avocado salad and lime wedges.

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