Paleo Chicken Tacos Recipe 415
PALEO CHICKEN TACOS RECIPE - (4.1/5)
Provided by mack
Number Of Ingredients 16
Steps:
- Seed and stem the chiles and soak them in the vinegar. Separate the leaves of the lettuce and remove the tough white core from the inner leaves. Wash the leaves, spin them dry, and set them aside. Pour the stock or water into a pot and bring it to a boil. Add the chicken, wait for the stock to return to a boil, then reduce to a simmer. Poach the chicken just until cooked through. Reserve the cooking stock and allow the chicken to cool until it can be shredded by hand. Pull the chicken apart into small shreds (see photo) and place it in a large bowl. Heat the oil over medium heat in large pan or skillet. Add the garlic and onion and cook for 5 to 7 minutes, or until soft. Drain the chiles and add them to the skillet with the tomatoes. Cook until the tomatoes release their juices and the chiles have become soft, about 7 minutes. Add the cumin and season with salt (if using) and pepper. Carefully transfer the vegetables to a blender and blend until smooth. Add just enough of your reserved stock to make the mixture smooth and creamy but not watery. Pour just enough of the sauce (probably half to three-fourths) onto the chicken to create a pasty taco filling. You can freeze the remaining sauce for your next taco night. Spoon two heaping tablespoons of filling into each lettuce shell. Top with grape tomato, avocado, a squeeze of lime, and a few drops of hot sauce.
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- Combine all ingredients in the pot of an Instant Pot. Seal and cook on Manual High Pressure for 18 minutes. Quick Release and carefully remove chicken breasts to a cutting board to shred by hand or large bowl to shred with a mixer.
- Combine all ingredients in a food processor or blender. Process until smooth. Chill until ready to serve, ideally at least 30 minutes.
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- Heat a small nonstick skillet over medium-low heat. To make more than one tortilla at a time, heat a second nonstick skillet on a nearby burner.
- Sift the tapioca flour, coconut flour, salt, and onion powder into a large mixing bowl by adding ingredients into a fine-mesh strainer and shaking it into the bowl. This helps eliminate and prevent any lumps in the batter.
- In a medium mixing bowl, whisk together the almond milk and eggs. Add the wet ingredients into the dry ingredients and whisk together until the batter is completely smooth and without any lumps.
- Pour 1/4 cup of batter into the skillet and tilt the pan around in a circular motion with your wrist to evenly distribute the batter to make a larger circle. The batter should spread to about 7 inches in diameter. Don't make it too thin.
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