Grilled Chicken Tacos with Jalapeño Lime Crema

Super-stuffed tacos are the perfect vehicle for leftover grilled chicken and vegetables. A quick radish salsa adds a nice crunch to the filling.
 Chicken Tacos
 with Jalapeño
 Lime Crema

The radishes in this piquant salsa contain immune-boosting vitamin C (an antioxidant) as well as potassium, a type of electrolyte that assists in nerve and muscle function.

  • Duration
  • Prep Time
  • 4Servings


  • Leftover grilled chicken (from Basil Lime Chicken), sliced
  • Leftover grilled vegetables (from Basil Lime Chicken)
  • 8 6-inch corn tortillas, warmed


  • 2 limes, zested and juiced
  • 1 jalapeño chile pepper, seeded and roughly chopped
  • 1/2 cup full-fat 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 extra-virgin olive oil
  • 1/2 tsp chile powder


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.

Note: This dish requires ingredients from our Basil Lime Chicken with Grilled Vegetables & Herb Sauce.

Nutrition Information

  • Serving Size: 2 tacos
  • Calories: 475
  • Carbohydrate Content: 44 g
  • Cholesterol Content: 77 mg
  • Fat Content: 22 g
  • Fiber Content: 9 g
  • Protein Content: 30.5 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 541 mg
  • Sugar Content: 8 g
  • Monounsaturated Fat Content: 10 g
  • Polyunsaturated Fat Content: 5 g