AIP Pulled Chicken Tacos with Sliced Avocado and Lime

Everybody loves tacos, so a mini chicken taco buffet is generally a welcome addition to any occasion. This is another simple recipe that can be prepped ahead of time making the day of the party less stressful. The chicken is flavorful and the fresh vegetables add a nice crunch. Topped off with fresh avocado you’ve got the makings of a perfect taco. Our Salsa Verde would be a great addition to the taco platter. You can also use the spice mixture with beef, pork or seafood to make other tacos.

Pulled Chicken Tacos with Sliced Avocado and Lime
Serves 10
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
  1. 2 tsp. sea salt
  2. 1 T. coconut sugar
  3. 1 teaspoon ground oregano
  4. 1 teaspoon onion powder
  5. 1 teaspoon garlic powder
  6. 1/4 teaspoon cinnamon
  7. 3 lbs. chicken thighs
Serve with
  1. Sliced avocado
  2. Sliced radishes
  3. Thinly sliced cabbage
  4. Warm POTG Tortillas
  5. Fresh squeezed lime juice
  1. Mix together spice ingredients in a small bowl.
  2. Mix the spice blend with the chicken.
  3. Place the chicken in a roasting pan.
  4. Add one inch of water and cover tightly with foil.
  5. Place into a 350 degree oven and bake for an hour until tender and falling apart.
  6. Remove chicken from pan and shred, then toss back with juices to moisten.
  7. Serve with warm POTG tortillas, sliced avocados, shredded cabbage, sliced radishes, cilantro, and a squeeze of lime.
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