1 small bunch fresh cilantro, leaves roughly chopped
1 avocado (split it in half, discard the pit, and scoop the flesh directly onto tacos with a spoon)
1 lime, cut into wedges
Instructions
Place a cast-iron skillet or other heavy oven-proof
pan in oven; preheat oven to 450 degrees. Season
chicken inside and out with salt and pepper.
Carefully remove skillet from oven; place chicken
in skillet. Roast until juices run clear when
chicken is pierced between breast and leg or an
instant-read thermometer inserted into thickest
part of thigh (avoiding bone) registers 165
degrees, about 35 minutes. Cover chicken loosely
with foil and let rest 15 minutes. Shred meat into
bite-size pieces.
Heat each tortilla over a gas flame, or stack them,
wrap a foil, and warm in turned-off oven 10 minutes.
Fill tortillas which chicken, onion, cilantro, and
avocado. Serve tacos with lime wedges.
Originally Submitted
3/8/2010
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