From Everyday Food

Nutritional Information: Calories 645 Fat 31.1g.

Protein 50.3g Carbs 42.2g Fiber 9g.

 

1 whole chicken (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 oven-proof pan in oven; pre-heat oven to 450F. 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 thigh registers 165F, 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 a foil, and warm in turned-off oven 10 minutes. Toll tortillas with chicken, onion, cilantro, and avocado. Serve tacos with lime wedges.

 

*to prep avocado, split in half, discard the pit, and scoop the flesh directly onto tacos with a spoon.