It’s Taco Tuesday!!!!
My record for shredded chicken tacos is what some might call tragic. When it comes to tacos we generally go the beef route. It is high time on this blog that chicken gets the attention it deserves, and (thank you very much) to my dear friend Heather, I’m making up for lost recipes with these babies.
These gorgeous green-sauced beauties come from Heather Christo’s new cookbook, Pure Delicious. It is a book full of recipes free of gluten, dairy, soy, cane sugar, tree nuts, shellfish, peanuts, and eggs. Now that might seem a bit intimidating to those of us fortunate enough to not suffer from any food allergies but no matter your diet this book is full of recipes you are going to want to make (ahem….Roasted Tomato and Corn Risotto with Arugula Basil Pesto?!)
For those of you who do suffer from a food intolerance whether that be mere discomfort or full on anaphylactic shock this book is a godsend. We deal with lactose intolerance in our house and probably gluten as well (undiagnosed). To open up a book and be able to eat every single recipe is such a relief, especially when you have hungry bellies to feed and haven’t thought about dinner yet. So far I’ve made the Potato Leek Soup, the Rosemary Chicken Salad with Avocado and Bacon, and of course these tacos; all fantastic.
If you or someone you love have recently been diagnosed, Heather’s calming voice walks you through the steps you need to take to get your life and health back on track. She speaks from first hand knowledge of figuring out her own health issues as well as that of her young daughters. Her impeccable taste leads to recipes full of flavor, not weird ingredients. The recipes are totally doable and straightforward and help you make the things you probably thought you’d never eat again like chocolate cupcakes with fluffy milk chocolate frosting and “buttermilk” biscuits.
Now, about these tacos.
What can I say? The recipe was super easy to put together. The cilantro pesto is bursting with flavor. I had a little leftover pesto-drenched chicken which I tossed with pasta and some fresh peas the next day for lunch, which was, ahhhmazing.
The slaw is excellent with the tacos and good on it’s own. It’s so incredibly simple you will be making it all summer long to go with burgers, fajitas, steaks, whatever. Memorial Day is coming up, so it’s basically slaw season.
Check out Heather’s book trailer for more info!
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