• 3cloves garlic, finely chopped
  • 2 tbsp.fresh lime juice
  • 2 tbsp.vegetable oil
  • 1 tbsp.sweet paprika
  • 2 tsp.cornstarch
  • 2 tsp.dried oregano
  • 1 1/2 tsp.ground cumin
  • Kosher salt
  • 2 lb.boneless, skinless chicken thighs


  • Vegetable oil, for grill
  • 3/4 c.sour cream
  • 1/2 c.packed fresh cilantro leaves and tender stems, roughly chopped, plus finely chopped leaves for serving
  • 1clove garlic, finely chopped
  • 1 tsp.finely grated lime zest
  • 1 tsp.fresh lime juice
  • Kosher salt
  • 24(4 1/2″) corn tortillas
  • 1/2 c.finely chopped white onion
  • Sliced radishes and lime wedges, for serving



    1. Step In a large bowl, whisk garlic, lime juice, oil, paprika, cornstarch, oregano, cumin, and 1 1/2 teaspoons salt. Add chicken and toss to coat.
    2. Step Let marinate at least 15 minutes at room temperature or cover and refrigerate up to 4 hours.

    1. Step Prepare a grill for medium-high heat; preheat 5 minutes. Lightly brush grates with oil.
    2. Step In a small food processor, pulse sour cream, cilantro, garlic, lime zest, lime juice, and 1/2 teaspoon salt until combined and cilantro is very finely chopped (mixture will turn light green). Alternatively, finely chop cilantro and whisk remaining crema ingredients to combine.
    3. Step Remove chicken from marinade and grill, turning once, until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes. Transfer chicken to a cutting board. Let rest 5 minutes.
    4. Step Meanwhile, grill tortillas, turning halfway through, until charred in spots and pliable, about 20 seconds. Wrap tortillas in a clean kitchen towel or foil to keep warm.
    5. Step Finely chop chicken. Stack 2 tortillas and fill with chicken. Drizzle with crema and sprinkle with onion, radishes, and cilantro. Serve tacos with lime wedges alongside.

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