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Lime-Marinated Chicken Tacos with Avocado Cream

Servings

4

Cal/serving

710

Protein/serving

42G

Total Cook Time

45MIN

Ingredients

  • 2 limes, divided
  • 6 tbsp. olive oil
  • 3 cloves garlic, minced
  • 2 tbsp. brown sugar
  • 1-¼ teaspoons salt, divided
  • ½ tsp. black pepper
  • ¼ tsp. cayenne pepper
  • 4 boneless skinless chicken breasts (5 to 6 oz. each), pounded to 1/2-inch thick
  • 1 large ripe avocado, pitted
  • ½ cup sour cream
  • 2 plum tomatoes, cut into thin slices
  • 2 cups shredded lettuce
  • 1/4 cup chopped red onion
  • 4 ounces Borden® Cheese Queso Fresco, crumbled
  • Tortillas

Steps

  • JUICE one of the limes. Mix with the olive oil, garlic, brown sugar, 1 tsp. of the salt, black pepper and cayenne pepper. Pour over chicken in shallow dish (or zip lock bag); coat well. Refrigerate at least 1 hour or overnight.
  • PLACE avocado, sour cream and the juice of half of one lime in small food processor. Add ¼ teaspoon salt and few dashes black pepper; process until smooth. Refrigerate.
  • HEAT large skillet over medium heat. Add chicken; discard marinade. Cook about 4 minutes on each side or until cooked through to 165o F (74o C), reducing heat if necessary to prevent over-browning. Let rest 5 minutes; cut into thin slices.
  • SPREAD about 1-½ tablespoons avocado cream on each tortilla; fill with tomato, lettuce, chicken and red onion. Top with Queso Fresco crumbles. Serve with remaining avocado cream and lime, cut into slices.
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