Fresh Chicken Tacos are loaded with lean chicken breasts, fresh vegetables and topped with avocado. This is the perfect traditional taco, spicy and savory; while keeping it gluten free.
![Healthy Fresh Chicken Taco Recipe with Amy Stafford at www.ahealthylifeforme.com Healthy Chicken Taco Recipe with Fresh Ingredients](https://ahealthylifeforme.com/wp-content/uploads/2012/05/Healthy-Chicken-Tacos-1024x1024.jpg)
![Healthy Fresh Chicken Taco Recipe with Amy Stafford at www.ahealthylifeforme.com Healthy Chicken Taco Recipe with Fresh Ingredients](https://ahealthylifeforme.com/wp-content/uploads/2012/05/Healthy-Chicken-Tacos-1024x1024.jpg)
These Fresh Chicken Tacos make me so happy. Why?
- Duh, It is a Taco recipe.
- They are so easy to make.
- They are fresh and delicious.
- Did I say they are easy to make?
This Fresh Chicken Taco dish will soon be one of your favorite because it is easy to pull together (did I say that already) and makes the whole family happy because they to their taco however they want to make it their own. If you are short on time pick up a rotisserie chicken to replace chicken breasts. The use of fresh garden vegetables really gives these tacos a great clean delicious flavor.
If your family is sensitive to spicy foods, cut the peppers down to one jalapeño. Serrano peppers are a bit more spicy and add a bigger kick. Make sure to rinse your black beans to cut down on the sodium content. Serve with Gluten Free tortilla shells to keep the recipe gluten free.
![Healthy Chicken Taco Recipe | ahealthylifeforme.com](https://ahealthylifeforme.com/wp-content/uploads/2012/05/Healthy-Chicken-Tacos-400x400.jpg)
Healthy Chicken Tacos
Servings: 8
Ingredients
- 1 medium yellow onion trimmed peeled and quartered
- 7 roma tomatoes quartered
- 2 large garlic cloves smashed
- 1 or 2 fresh serrano or jalapeño chiles stemmed
- 1 tablespoons of organic coconut oil melted
- 6 large radishes halved and sliced
- 1/4 cup Cilantro chopped
- 3 pounds of boneless skinless chicken breasts
- 1 can black beans drained and rinsed
- 1 avocado peeled pitted and diced
- 1/2 cup light sour cream
- 1 lime quartered
- Gluten Free soft tortilla shells
Instructions
- Preheat oven to 400°.
- Place chicken breasts on broiler pan and bake for 30 minutes.
- While chicken is cooking, place coconut oil, 3/4 of the onion, tomato, garlic cloves and peppers on a aluminum lined baking sheet (for easy clean up).
- When chicken is finished, raise temperature of oven to broil and cook vegetables for 8-10 minutes or until they start to blacken.
- Remove from oven and place vegetables in a blender when cool, puree.
- Meanwhile dice remaining onion and add it to a bowl with radish, cilantro, and avocado and set aside.
- Shred Chicken and place in a serving bowl, top with pureed tomato mix and stir to coat chicken.
- Serve chicken along side of radish relish, black beans, sour cream and gluten free tortilla shells.
- Layer tortilla shells, with a spoon full of black beans, chicken, topped with radish relish and a dollop of sour cream.
Made this one today. It was delicious. Still can’t figure out what I was supposed to do with coconut oil though???