Buy Now → Chicken Salsa Verde Tacos with Lime Pickled Red Onions
You’d never guess that the chicken salsa verde in these tacos is nightshade free. This is the perfect allergy friendly recipe — it’s grain, gluten, nut and egg free — but more importantly, it packs a punch of flavor. Taco night is back!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6 tacos 1x
Ingredients
Scale
For the Lime Pickled Onions:
- 1 packed cup / 160 g finely sliced red onion (about 1/2 medium onion)
- 1/4 cup + 2 tbsp / 90 ml fresh lime juice (from about 3 limes)
- 1/4 tsp fine sea salt
- 1/2 tsp Mexican oregano
For the Chicken Salsa Verde:
- 6 oz / 170 g cooked chicken, shredded or chopped
- 1/2 cup / 120 ml nightshade free Roasted Green Onion Salsa Verde
- Chicken broth, for reheating
- Fine sea salt, to taste
For the Tacos:
- 1 batch of Foolproof Grain Free Tortillas, or 6 six inch tortillas of your choice
- 3 cups / 180 g coleslaw mix
Optional Toppings:
- Coconut yogurt “sour cream”
- Sliced avocado
- Finely sliced radish
- Sliced green onions
- Fresh cilantro
Instructions
- PICKLE: Finely slice the onions about 1/16″ thick or as close as you can get them. Add the sliced onion to a bowl along with the lime juice, salt and Mexican oregano. Toss to coat them in the lime mixture. Let sit for 15 minutes or so, tossing every 5 minutes until the onions begin to soften and take on a pink color. Transfer the onions and all the liquid to a jar and gently press the onions down into the brine. Cover and leave them to continue pickling as you work on your tacos.
- WARM: Add the chopped or shredded chicken to a small saucepan, along with the Roasted Green Onion Salsa Verde and a couple of splashes of chicken broth. Stir to combine, then add additional salt, to taste. Warm the chicken over medium low heat until thoroughly reheated, but don’t allow the pan to dry out. Add a little extra chicken broth, if and as needed.
- TOAST: Unless you’ve literally just made my Foolproof Grain Free Tortillas, you’ll want to toast them up a little before serving. Preheat a cast iron skillet over medium high heat. Once the skillet is hot (test with a few drops of water first), add the tortillas one at a time to reheat, flipping to the second side once the tortilla is warm and crisp to the touch. When both sides are hot and have some nice golden brown – or even char – marks, transfer to a cloth lined surface so that they keep warm, but don’t become soggy. Repeat until all of the tortillas are done.
- ASSEMBLE: Once the chicken is reheated thoroughly, you’re ready to assemble your tacos. Transfer the warmed tortillas to plates, then top each one with some of the coleslaw mix. Use two forks or a slotted spoon to divide the chicken evenly between the tacos — you don’t want to bring too much cooking liquid with the meat, or the tacos will be soggy. Top the salsa verde chicken with some of the lime pickled onions and any other additional toppings you like, then enjoy!
- STORE: You will likely have some leftover lime pickled onions leftover. You can keep those in an airtight container in the fridge for up to a week.
