Chipotle Chicken Tacos with Shredded Havarti and Cheddar Cheese, Purple Cabbage and topped with a Chimichurri Sour Cream. Recipe below.
5- 6lb. Cooked Whole Roasted Chicken
(You can roast your own whole chicken like I did, or you can buy a rotisserie chicken.) Shred your chicken with your fingers or 2 forks. Place into big bowl and set aside, while you make chimichurri sauce.
You may have to scale back some of the ingredients, if it’s one of those tiny rotisserie chickens.
In a frying pan over medium heat add:
1 teaspoon of avocado oil
1 teaspoon bacon fat
saute first:
1/4 cup onion, chopped
1 clove of garlic, minced
after a few minutes of sauteeing
add:
-salt and pepper, to your taste
-2-5 Chipotles in Adobo sauce, finely chopped
(I did 5, because I like it spicy)
-1/4 cup heavy whipping cream or chicken broth if you’re not keto or don’t have any
-Shredded chicken
Cook for about 7-10 minutes to meld the flavors together.
Chimichurri Sour Cream
1 Tablespoon Chimichurri Sauce
1/2 cup sour cream
Mix in a bowl
To serve:
-layer 2 pieces of butter lettuce on top of each other
-fill with chicken mixture
-cheese of choice, finely grated (I did Havarti and sharp cheddar)
-chimichurri sour cream
-purple cabbage, finely shredded
Chimichurri Sauce
-1 bunch cilantro, stems cut off, washed and dried
-1/2 a bunch Italian parsley, stems cut off, washed and dried
-2 small or 1 large clove of garlic, minced
-1/2 lime, juiced
-2 teaspoons, red wine vinegar
-1/4 cup avocado oil or olive oil
-salt and pepper, to taste
-a couple shakes of red pepper flakes
Throw it all in a food processor and pulse until blended
