Chicken Tacos With Avocado Salad

• 1 1/4 pounds 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 ounces hearts of palm drained and sliced 1/2 inch thick
• 1 avocado chopped
• 6 radishes thinly sliced
• 16 corn tortillas
• shredded lettuce

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, 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.
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 the avocado salad and lime wedges.

chicken thighs, salsa jarred, serving, vegetable oil, sour cream, cilantro, kosher salt, hearts of palm, avocado, corn tortillas, shredded lettuce

Taken from www.yummly.com/recipe/Chicken-Tacos-with-Avocado-Salad-1175816 (may not work)