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Chicken Tacos with Avocado Salad
Ingredients
  • 1 ¼ pounds skinless, boneless chicken thighs (about 6)
  • 1 cup jarred salsa
  • Juice of 2 limes, plus wedges for serving
  • ¼ cup vegetable oil
  • ¼ cup sour cream
  • 1 bunch cilantro, leaves chopped (about ¾ cup)
  • Kosher salt and freshly ground pepper
  • 1 14-ounce can hearts of palm, drained and sliced ½ 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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