Ingredients
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2 tablespoons extra virgin olive oil
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2 tablespoons fresh lime juice
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1 teaspoon chili powder
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1/2 teaspoon kosher salt
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1/4 teaspoon fresh ground black pepper
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1 1/2 cups coarsely chopped ripe tomatoes
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1 large ripe avocado, Peeled and Diced
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5 green onions, white part only chopped
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1/4 cup fresh cilantro, Finely Chopped
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1 tablespoon minced jalapeno
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1 tablespoon lime juice
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kosher salt
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fresh ground black pepper
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1 cup grated monterey jack cheese
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iceberg lettuce
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1 cup sour cream
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2 tablespoons milk
Instructions
- To make Marinade: In a small bowl whisk together the marinade ingredients. Rinse the chicken thighs under cold water dry with paper towels. Put marinade and chicken in ziplock bag overnight.
- To make the salsa: Combine the salsa ingredients, including salt and pepper to taste.
- Combine milk and sour cream.
- Grill chicken over Direct Medium heat 8 to 10 minutes until meat is firm turning once. Cut chicken into bite sized pieces.
- In heated soft tortillas place chicken, cheese, drained black beans, sour cream, salsa, and lettuce on tacos.