TACOTACO

I love me a good taco. Who doesn’t?

They’re the Mexican version of  sandwich and they’re spicy and delicious. Also, it’s WAY easier to make a  grain-free version of a taco and make it taste good than it is to make a grain-free version of a sandwich. Have you tried grain-free bread?

Not so good.

Have you tried my taco shell recipe?!

It’s freaking awesome.

I use tapioca flour, which is a safe starch and easy to digest. I like to add garlic and chipotle powder to the taco shell, but you can use any spice you like. Or not. Do your own thang.

Taco Shell

Ingredients:

Directions:

  1. Mix all ingredients except coconut oil in a blender until smooth.
  2. Melt 1 tbsp of coconut oil over medium heat.
  3. Add half the batter. It will be kind of watery, don’t worry.
  4. Let it cook for about two minutes on each side, or until it browns just a bit.
  5. Repeat for second taco shell.

Filling:

I used shredded chicken from my roasted chicken. To make this a 20 minute meal, you can boil chicken and then shred it, or quickly sauté some shrimp or ground beef.

Pico de Gallo:

  • 4 tomatoes, diced
  • 2 tbsp cilantro, chopped
  • 1 jalapeño, diced
  • 1/4 onion, diced
  • juice of half a lime

Combine all ingredients.

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7 responses on “Healthy Chicken Tacos

  1. Suzanne Alleman

    Can you post nutrition facts and how many servings the above recipe makes? Thanks these look wonderful! Can’t wait to try them!

    1. dani stout Post author

      I actually don’t recommend counting calories, carbs, fat so I cannot provide the nutrition facts. The recipe above is for two people. Hope you like it!

  2. amcken3

    Its SO annoying when people ask for the nutrition details. The person took the time to come up with the recipe that’s a lot in and of itself. There are apps you can use to look up all the ingredients folks!…thank you for the recipe Dani.

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