When I saw this recipe in a recent issue of Bon Appétit, I knew I had to make it for multiple reasons. First, it was written by my favorite new Food Network hostess, Marcela Valladolid. Second, I've been craving roast chicken tacos since consuming them recently at San Francisco's new taco bar Tacolicious. Third, Cinco de Mayo was coming up, and I could not stop thinking about Mexican food!
The hardest part of this recipe is peeling the chicken from the carcass. Other than that, it's nothing more than roast chicken with a simple herb butter. The resulting tacos are absolutely delicious and totally hit the spot. I served them with guacamole, pico de gallo, and feta cheese. They are an absolute crowd-pleaser, and I definitely plan to make this dish again. To get the recipe, read more
