Chicken tacos with authentic flavor - lime marinated chicken with creamy avocado salsa served on fresh corn tortillas. Customize easily by adding your favorite toppings like pico de gallo, finely shredded lettuce, or crumbled queso fresco. You only need 20 minutes of hands-on prep time and an hour to marinate the chicken.
Keyword: avocado salsa, chicken, tacos
Author: andrés carnalla
4small very ripe avocadosor 2 large
¼medium white onion
4chicken breasts about 1 ½ lbs.
4Key limesMexican limes
12corn or flour tortillas
4Key limesMexican limes for serving as a garnish.
Butterfly the chicken breasts so that the meat is an even thickness. Place chicken in a large mixing bowl and squeeze the juice of the limes over the chicken and then sprinkle with salt. Turn the chicken to coat evenly with lime juice and salt. Refrigerate for 1 hour turning meat once.
Preheat 2 tablespoons oil over medium heat. Cook for about 4 minutes until the chicken is nicely browned on one side.
Turn and cook for another 4 minutes. Check for doneness and cook for 1 or 2 minutes more if needed.
Chop the tomatoes and onion into small pieces. Set the tomato aside you will add it too the salsa after all of the other ingredients have been Blended.
Add all of the ingredients to your blender and blend until smooth. If you are having difficulty blending because the salsa is too thick add 2 tablespoons of water at a time until you are able to get the consistency that you want.
Pour the salsa into a serving bowl. Gently mix in the chopped tomatoes.
Slice the chicken into ½" strips. Preheat the corn tortillas and cover with a clean dish towel to keep warm. Place 3 chicken strips on each tortilla and top chicken with 1 or 2 tablespoons of avocado salsa. Serve with lime wedges on the side.