Chicken Tacos with Avocado Salad
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
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