Lunch: Yucatan Chicken Soft Tacos

Ingredients

1 1/4 lb. boneless, skinless chicken thighs
1/3 c. Mojo Criollo sauce (we used Goya)
3 tbsp. Mojo Criollo sauce (we used Goya)
3 tsp. olive oil
1/2 c. coarsely chopped red onion
1/2 c. Sliced radishes
2 tbsp. Chopped cilantro
1 Hass avocado (dark
8 fajita-size flour tortillas
2 c. Shredded lettuce

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.

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