Sunday, August 29, 2010

Whole Roasted Chicken Tacos with Avocado Corn and Cucumber Salsa

3 pound whole chicken- gizzards removed
3 limes- 2 loose chopped; 1 juiced
1/4 red onion- loose chopped
1/4 cup cilantro- loose chopped
1 tablespoon Canola Oil
1 teaspoon salt
1/2 teaspoon pepper
Garlic powder
Chili powder

Place the chicken in a 9x9 dish, season the interior with salt and pepper then stuff with chopped limes and onion and cilantro. Rub in the Canola oil on the outside ok the chicken, then season well with the remaining ingredients. Using twine, tie the two legs of the bird together to close off the stuffing from falling out. Cook on a hot grill over indirect heat for 1 hour, or unill the temp reads 165 degrees. Allow the bird to rest in foil for 10 minutes before shredding the meat for the tacos!

Avacado Corn and Cucumber Salsa
2 avocados- diced
2 limes- juiced
1/2 red onion, chopped
1 small cucumber, seeded and diced
3 jalapeno peppers, seeded and diced
1/4 cup chopped cilantro
1/4 teaspoon salt
2 ears of corn, cooked and removed from cob

Toss everything together in a medium bowl. Serve with chicken.

You'll also need taco toppings:
We used,
Corn Tortillas
Shredded Red Cabbage
Greek Nonfat plain yogurt
More chopped cilantro
Fresh lime juice

For the tacos, char fresh corn tortillas over an open flame ( on your stove or grill), then load up some shredded chicken, fresh avocado salsa, shredded red cabbage and fresh chopped cilantro. You can also top that with plain non-fat Greek yogurt and more fresh squeezed lime juice. Fold in over and enjoy!!!!!!!


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