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Soft Shel Tacos with Lime Chicken, Cilantro Cream and Tomato + Avocado Salsa -Thursday August 6 5:00

Updated: Aug 4, 2020

For the chicken

  • 4 boneless skinless chicken breasts

  • 2 limes approx. 4 tbsp. juice, juiced

  • 1 tsp ground cumin

  • 1/2 tsp sea salt

  • 1/2 tsp ground black pepper

  • 1/8 tsp cayenne pepper

  • 1/2 cup chopped fresh cilantro*

  • 1 tbsp olive oil


  1. In a large bowl combine the chicken breasts, freshly squeezed lime juice, ground cumin, sea salt, ground black pepper, cayenne, and fresh cilantro.

  2. Toss to combine and coat the chicken well.

  3. Cover with plastic wrap (or close Ziplock bag tightly) and place in the fridge for at least 30 minutes, preferably 2-3 hours, to allow the marinade to work.

  4. Heat a skillet over medium-high heat with the olive oil.

  5. Remove the chicken from the fridge and place in the hot oil.

  6. Cook the chicken until well-browned on both sides and cooked through, about 4-6 minute per side.

  7. Allow to rest for 5 minute before slicing and serving.

Cilantro Crema


  • 1 cup sour cream or mayonnaise

  • 1/4 cup finely chopped fresh cilantro leaves

  • 1/2 lime, juiced

  • Kosher salt and freshly ground black pepper

  • 1 cup of shredded cabbage or Cole slaw mix - optional instructions

  1. In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.

Tomato and Avocado Salsa

  • ¼ cup plus 2 tablespoons freshly squeezed lemon juice,

  • divided (2 lemons)

  • 2 firm, ripe Hass avocados

  • 2 pints cherry or grape tomatoes, halved through the stem

  • ½ cup medium-diced red onion

  • olive oil

  • Kosher salt and freshly ground black pepper

  • 3 ounces baby arugula

Pour ¼ cup of the lemon juice into a mixing bowl. Cut the avocados in half, remove the pit, peel them (or scoop them out with a spoon), and cut in ½-inch dice. Immediately add the avocados to the lemon juice and toss carefully. Add the cherry tomatoes and red onion and toss again. In a small glass measuring cup, whisk together the remaining 2 tablespoons of lemon juice, ¼ cup olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely. Add the arugula, add more vinaigrette, sprinkle with 1½ teaspoons salt and ½ teaspoon pepper, and toss well. Taste for seasonings (you want the salad well seasoned!) and serve at room temperature.

For the Taco Assembly

3-4 tacos per person

Shred the chicken with two forks and place in a bowl.

Line the tacos across a large tray or sheet pan. Spoon 2-3 tablespoons of chicken in each, then spoon 1-2 tablespoons salsa and drizzle with cilantro cream. Serve immediately.

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