Yucatan Chicken Soft Tacos

Provided by Woman's Day

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Prep: 12 mins
Cook:
Ready in: 50 mins

Serves:

Ingredients

11/4 lb boneless, skinless chicken thighs, visible fat trimmed
1/3 cup plus 3 Tbsp Mojo Criollo sauce (we used Goya)
3 tsp olive oil
1/2 cup coarsely chopped red onion
1/2 cup sliced radishes
2 Tbsp chopped cilantro
1 Hass avocado (dark, pebbly skin variety)
8 fajita-size flour tortillas, warmed as pkg directs
2 cups shredded lettuce

Cooking Instructions

Put 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.

Heat 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.

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

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

Put 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.