Best Chicken Tacos With Avocado Salsa Recipes

CHICKEN TACOS WITH AVOCADO SALAD

Chicken Tacos with Avocado Salad image

Let kids help squeeze the limes: Show them that if you roll the fruit against the counter first, you'll get more juice.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 566 calorie, Fat 34 grams, SaturatedFat 7 grams, Cholesterol 140 milligrams, Sodium 947 milligrams, Carbohydrate 37 grams, Fiber 9 grams, Protein 29 grams

CHICKEN TACOS WITH MANGO AVOCADO SALSA

Chicken Tacos With Mango Avocado Salsa image

Make and share this Chicken Tacos With Mango Avocado Salsa recipe from Food.com.

Provided by abray6212

Categories Chicken Breast

Time 4h30m

Yield 6 Tacos, 3 serving(s)

Number Of Ingredients 17

Ingredients

4 boneless skinless chicken breasts
3 limes, juice and zest of
3 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 small red onion, minced
1/4 cup fresh cilantro
salt and pepper, to taste
1 (8 count) package whole grain corn tortillas
4 ounces extra-sharp cheddar cheese, shredded
1 avocado, halved, pitted, peeled, and diced medium
1 ripe mango, peeled, pitted, and diced medium
1 small red onions or 1/2 large red onion, diced small
1/4 cup finely chopped fresh cilantro leaves
2 tablespoons fresh lime juice or 1 lime, juice of
1 tablespoon extra virgin olive oil
1/2 teaspoon coarse sea salt

Steps:

Chop cilantro, zest and juice limes, mince garlic and chop red onion into small chunks.
In a small bowl, mix together the lime zest and juice, olive oil, minced garlic, cumin, minced red onion, red pepper flakes, chopped cilantro and a pinch of salt and pepper.
Put the chicken breasts into a ziploc bag and pour in the mixture, making sure chicken is coated in the mixture. Put the bagged chicken in the refrigerator and let it marinate for 2-4 hours.
Grill the chicken breasts until thoroughly cooked (when they reach an internal temp of 165 degrees). Let the meat rest for at least 5 minutes, and then slice the breast chicken into thin slices.
While the chicken is resting, throw the tortillas on the grill, and grill them until slightly charred and pliable, about 20 seconds per side.
Top the tortilla with the sliced chicken, mango avocado salsa, cheddar cheese and some fresh cilantro.
To make the mango avocado salsa:.
Combine all the above ingredients, add the tablespoon of olive oil and the 1/2 teaspoon salt. Gently combine all the ingredients together. Serve over tacos.