The cilantro lime vinaigrette works double time as both a marinade for the pan-seared chicken and the essential ingredient in the zesty sour cream topping! Spoon the chicken filling onto warm corn tortillas and enjoy with popular Mexican toppings like crema, radishes and cilantro.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 pound boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 2/3 cup Food Network Kitchen™ Inspirations Mexican Style Cilantro Lime Vinaigrette
- 1/4 cup sour cream
- 1 tablespoon vegetable oil
- 16 corn tortillas
- Shredded lettuce, diced red onion, sliced radishes, guacamole and whole cilantro leaves, for serving
Instructions
- Sprinkle the chicken with salt and pepper in a large bowl. Then toss with 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette. Marinate for 10 minutes.
- Meanwhile, stir together the sour cream with the remaining 2 tablespoons vinaigrette.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until slightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and chop. Season with salt.
- Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, top with the cilantro-lime sour cream and the toppings of your choice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 594 |
| Total Fat | 35 g |
| Saturated Fat | 7 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 28 g |
| Cholesterol | 114 mg |
| Sodium | 630 mg |
Reviews
Great for a quick weeknight dinner. It was really easy to make and tasted so good. I doubled the sour cream and used chicken breasts instead of thighs. Topped with the sour cream, red onion, red cabbage, tomatoes, mild cheddar, lettuce and cilantro. The sour cream really made the dish!