Blackened Chicken Tacos (AIP)

Name: Blackened Chicken Tacos (AIP)
Cuisine: American, Mexican, Latin American
Ingredients: 4 skinless chicken thighs; 1 tbsp pomegranate molasses; 2 tsp evoo; Salt; 2 avocado es; 2 tbsp coconut yoghurt; 1/4 cup coconut milk; 2 garlic cloves, crushed; Handful coriander; Juice of 1 lime; 1 tbsp white wine vinegar; Salt; 1/4 red cabbage, finely sliced; 1 cucumber, julienned; 1 carrot, julienned; 1 cup cassava flour; 1 tbsp tapioca starch; Salt; 1 tbsp evoo; 1 1/4 cup boiling water

4 steps

Updated at: Fri, 19 Jan 2024 08:46:24 GMT

Ingredients

0 servings

Instructions

For the chicken

Step 1

Marinate the chicken first, and when everything else is ready, cook on high until blackened. Allow to rest and cook through.

For the tortillas

Step 2

Mix dry ingredients, add boiling water and work the dough together, flour should be completely wet. The dough should be soft, smooth and supple. Portion into 10 pieces and roll each one flat. Dry fry on a hot cast iron plate for about 1-2 min per side, pressing regularly with a spatula. Tortillas should puff up and get a bit of colour.