Categories: Mexican

Ingredients

• Leftover grilled chicken (from Basil Lime Chicken)
• Leftover grilled vegetables (from Basil Lime Chicken)
• 8 6-inch corn tortillas, warmed
• Crema:
• 2 limes, zested and juiced
• 1 jalapeno, seeded and roughly chopped
• 1/2 cup sour cream
• 1/4 tsp sea salt
• Radish Salsa:
• 6 large radishes, diced
• 1 avocado, peeled, pitted and diced
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro
• 1 tsp olive oil
• 1/2 tsp chile powder

Directions

1. Prepare crema: In a blender, combine all crema ingredients; blend until smooth.

2. Prepare salsa: In a small bowl, toss together all salsa ingredients.

3. Mist a large skillet with cooking spray and heat on medium-high. Add leftover chicken and vegetables and cook until heated through, about 5 minutes.

4. Divide chicken and vegetable mixture among tortillas and top with salsa and crema.

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