Name: Yucatan Chicken Soft Tacos
Prep time: 12 min
Total time: 50 min
Yield: 4
Ingredients: 1 1/4 lb. boneless, skinless chicken thighs; c. Mojo Criollo sauce (we used Goya); 3 tbsp. Mojo Criollo sauce (we used Goya); 3 tsp. olive oil; 1/2 c. coarsely chopped red onion; 1/2 c. Sliced radishes; 2 tbsp. Chopped cilantro; 1 Hass avocado (dark; 8 fajita-size flour tortillas; 2 c. Shredded lettuce

Step 1Put chicken, 1⁄3 cup Mojo Criollo sauce and 1 tsp oil in a large plastic ziptop bag. Seal bag; turn to coat and refrigerate 30 minutes or up to 12 hours.

Step 2Heat broiler. Line broiler pan with foil; coat rack with nonstick spray. Remove chicken from marinade; place on rack. Drizzle with some of the marinade in bag; reserve the rest.

Step 3Broil 15 minutes. Turn and drizzle with reserved marinade; broil until cooked through. Cut in bite-size chunks.

Step 4Meanwhile halve, peel, pit and dice avocado. Toss with onion, radishes, cilantro, remaining 3 Tbsp Mojo Criollo sauce and 2 tsp oil in a bowl.

Step 5Put lettuce on top half of tortillas; top with chicken and avocado mixture. Fold bottoms over filling. Good topped with sour cream and served with black beans.

Yucatan Chicken Soft Tacos

Ingredients

Directions

Recipe Headquarters