1Heat a skillet and add the coconut oil for a few minutes. Add the chicken, fry for a few minutes and then add garlic and cook for a few more minutes until done. Remove the chicken from the skillet and set aside on a plate.
2Now in the same skillet add the chilies, bell peppers, asparagus, onions, chopped tomatoes and the ½ a can of the enchilada sauce and cook for about 5 minutes.
3When the chicken has cooled, remove the meat from the bone and shred it up. Add the chicken to the skillet and stir in. Cook for 5-7 more minutes until the whole chicken and vegetable mixture is heating thoroughly.
4Fill tacos just before serving so the shells stay crisp. Add the lettuce and cilantro on top. Add a few slices of avocado on top if desired and drizzle with the avocado sauce listing in the salad dressings.
Did you know?
Asparagus is particularly nutritious as it is low in fat, cholesterol, and sodium. It also contains vitamin A which aids in vision, vitamin E which contains antioxidant properties and vitamin K to helps the blood to clot, as well as other nutrients such as magnesium, zinc and selenium, fiber, thiamin, riboflavin, niacin, vitamin B6, iron, copper, and manganese. It also contains folate also known as B9 which has been found to reduce the occurrence of neural tube defects, such as spina bifida.