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.