Chicken, Lime, and Cilantro Tacos

Ingredients:

• 450 g of skinless and boneless chicken thighs
• 2/3 cup Mexican cilantro-lime vinaigrette
• 1/4 cup sour cream
• 1 tbsp. vegetable oil
• 16 corn tortillas
• Shredded lettuce, diced red onion, thinly sliced ​​radish, guacamole and cilantro leaves, for serving

Preparation:

1. In a large bowl, season the chicken with salt and black pepper. Then add 1/2 cup of the cilantro-lime vinaigrette. Marinate for 10 minutes.
2. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until lightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and shred. Season with salt to taste.
3. Meanwhile, combine the sour cream with the remaining 2 tablespoons of vinaigrette. Heat the tortillas according to package directions. Stack 2 tortillas, top with the chicken, garnish with cilantro and lime sour cream, and any toppings of your choice.