Friday, October 12, 2012

Roasted Chicken Tacos

These tacos from Everyday Food are so simple, yet so delicious. I had them for lunch today and they quick and easy to assemble. Next time you roast a chicken. Remove the leftovers from the bone and store the meat in a ziploc bag in the fridge and you have a meal ready to go.


1 whole chicken (about 3 pounds), rinsed and patted dry (giblets removed)

Coarse salt and ground pepper

12 white corn tortillas

1 small white onion, diced small

1 small bunch fresh cilantro, leaves roughly chopped

1 avocado

1 lime, cut into wedges


1. Place a cast-iron skillet or other heavy ovenproof pan in oven; preheat oven to 450 degrees. Season chicken inside and out with salt and pepper.

2. 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 a thigh (avoiding bone) registers 165, about 35 minutes. Cover chicken loosely with foil and let rest 15 minutes. Shred meat into bite-size pieces.

3. Heat each tortilla over a gas flame, or stack them, wrap in foil, and warm in turned-off oven 10 minutes. Fill tortillas with chicken, onion, cilantro, and avocado. Serve tacos with lime wedges.

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