Roasted Chicken and AIP Salsa Verde Tacos with Pickled Red Onions

Name: Roasted Chicken and AIP Salsa Verde Tacos with Pickled Red Onions
Prep time: 1 h
Cook time: 1 h 45 min
Total time: 2 h 45 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 3pound chicken, giblets removed; 1 teaspoon salt and black pepper (omit for AIP); 1 tablespoon onion powder, or to taste; 1 tablespoon garlic powder, or to taste; 1/2 cup fat of choice, divided; 1 stalk celery, leaves removed; .5 red onion, finely sliced; .5 cup warm water; .5 cup white vinegar or red wine vinegar; .25 teaspoon sea salt; .5 teaspoon dried Mexican oregano (optional); 1/2 small cabbage, thinly sliced; 2 carrots, large grated; 2 radishes, large grated; .25 bunch of cilantro, chopped; 1 lime, juiced; 8 cassava flour tortillas (or tortillas of your choice); 1 cup AIP salsa verde, or salsa of choice; 1 avocado

6 steps

Prep:1hCook:1h 45min

Updated at: Thu, 17 Aug 2023 12:17:52 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1142.8 kcal (57%)

Total Fat71.8 g (103%)

Carbs72 g (28%)

Sugars9.5 g (11%)

Protein47.2 g (94%)

Sodium1566.5 mg (78%)

Fiber14.2 g (51%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

For the chicken: Preheat oven to 350 degrees F

Step 2

Place chicken in a roasting pan, and season generously inside and out with salt, onion and garlic powder. Place 3 tablespoons of fat of choice inside the chicken cavity. arrange dollops of the remaining margarine around the chickens's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.

Baking dish

Knife

Step 3

Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F. Remove from heat, and baste with melted fat and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Foil

Step 4

While the chicken is roasting, mix the water, vinegar, oregano and salt in a bowl and add to thinly sliced onions. Let sit turning occasionally until ready to serve.

Bowl

Step 5

In a medium bowl, mix the shredded cabbage, carrots, radishes, cilantro, and lime juice. Season with salt and set aside.

Bowl

Step 6

Shred chicken, add salsa verde and stir until well mixed. In a skillet (or microwave) heat tortillas until soft and pliable. Add shredded chicken and salsa, pickled onions, and cabbage slaw, garnish with avocado slices and more lime juice if desired. Enjoy!