Friday, February 8, 2013

Chicken Tacos

1-2 chicken breasts - cut into 3 or 4 pieces each and flattened with a meat tenderizer
1 cup breadcrumbs
coconut oil for frying
1/2 small head cabbage - sliced into thin strips
1 carrot - grated
2 green onions - sliced on the bias
1 TBSP apple cider vinegar
1 tsp+1/4 tsp fresh lemon juice
salt and pepper
chipotle chili powder
1/3 cup mayonnaise
corn tortillas
*black beans, chopped pickled jalapenos, corn kernles

Start by combining cabbage, carrot, green onion, apple cider vinegar and 1 tsp lemon juice in a large bowl. Season with salt and pepper. Cover and chill.

In a small bowl whisk together mayonnaise, 1/4 tsp lemon juice and about 1/4 tsp chipotle chili powder-or to suite taste. Set aside.

Heat enough coconut oil for frying, in a large pan over medium-high heat. Coat flattened chicken breast pieces with breadcrumbs and fry in oil until golden brown - remove to rack or paper towels to drain, then slice into thin strips.

Soften tortillas on a hot, dry skillet until pliable. Build your taco with seasoned mayo, fried chicken, cabbage slaw, salsa and if you like - black beans, jalapenos and corn!

**Allergy-free Substitutions:
Breadcrumbs - EnerG breadcrumbs or homemade GF breadcrumbs
Mayo - Tofutti Better Than Sour Cream (add a bit of salt and pepper with chipotle)

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