Paleo Chicken Tinga Tacos With Avocado & Pickled Onion [GF, Dairy-Free]

Well, as most of y'all know, it's been one crazy summer over here! After a weekend of marital bliss surrounded by close friends and family in Italy-- we've been pretty much on the road nonstop until now.

From Bali to Ibiza to Mykonos, we've been so lucky to discover so much through our summer travel,  including a lot of culinary revelations that I can't wait to put a healthy twist on and share with you!

But as always, when I returned home I was craving Mexican (I mean, even coming back from Mexico, I still crave Mexican first thing back at home). So within two days, I was back in the kitchen whipping up my go-to paleo almond flour tortillas and seeing what else remained in the fridge to throw together.

These Chicken Tinga tacos are a super easy take on the Mexican classic which is typically cooked with onion, tomatoes, and chipotle. I took the lazy chef short-cut this time and experimented by using a jar of amazing salsa we had on hand and some leftover chicken breasts. It turned out so flavorful and definitely makes for a quick and delicious weeknight dinner. You could also add garlic, onions, and whatever Mexican spices you want to kick it up a notch-- but this worked just fine for us.

And, of course, tacos aren't tacos without the fixings! The acid from the pickled onions and creaminess from the avocado add just the right touch. Enjoy!

Serves 2. 

Ingredients:
6 homemade paleo almond tortillas or Siete foods tortillas (much easier if you have access to them!)
2 chicken breasts
1 cup of favorite salsa
1 red onion, thinly sliced
1/4-1/2 cup white vinegar
Avocado slices and lime wedges, to serve
Salt and pepper, to taste

Directions:
In a small bowl, combine thinly sliced red onion with just enough white vinegar to cover them completely. Set aside.

Make your almond flour tortillas and set aside.

In a medium pot, add chicken breasts and a few cranks of salt and pepper. Pour salsa over so that chicken is completely covered in sauce. Over medium-low heat, cover chicken and let cook for about 5 to 7 minutes. Flip chicken so that other side cooks, while spooning salsa over again.  Replace lid. After about another 10 minutes, the chicken should be cooked throughout (if not, let it simmer longer). With two forks, shred chicken breasts and mix thoroughly with sauce. Let simmer for another two minutes over low heat so that the chicken absorbs more flavor.

Prepare your tacos by heating each tortillas for 1-2 minutes over medium heat. Fill tortillas with shredded chicken, pickled onions, avocado slice and a squeeze of lime.

Yum!!!