Chicken Tacos with AIP Tortillas
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Chicken. Bacon. Tomato sauce without the inflammatory tomatoes. These three simple ingredients (okay, plus a few spices) yield some super tasty shredded taco meat! Top with guac, pico, kraut, or whatever the heck you like!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Chicken Tacos with AIP Tortillas
Ingredients
Tacos
- 1 pound chicken chopped
- 3/4 pound bacon chopped
- 1/4 cup no-tomato sauce
- 1 small onion chopped
- 1 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1 cup coleslaw optional
- 1 cup guacamole optional
Tortillas
- 3/4 cup cassava flour
- 1/4 teaspoon sea salt
- 1/3 cup hot water
- 2 tablespoons extra virgin olive oil
Equipment
Instructions
Tacos
- Combine the meat, bacon, no-tomato sauce, onion, ginger, garlic powder, and oregano in a slow-cooker and cook on high for 2 hours. Meanwhile, make the tortillas.
- Shred the meat and scoop it into the tortillas, then top with coleslaw, guacamole, or other toppings.
Tortillas
- In a large bowl, combine the flour and salt, then stir in the water and oil and knead until a smooth dough forms.
- Divide the dough into six equal-sized balls and roll each one between two pieces of parchment paper to make a thin tortilla.
- Heat a skillet or griddle to medium-high and cook the tortillas about 1 minute on each side, until brown spots and small air bubbles form.
Nutrition
Calories: 699kcal | Carbohydrates: 38g | Protein: 46g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 131mg | Sodium: 1756mg | Potassium: 912mg | Fiber: 6g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 26.4mg | Calcium: 50mg | Iron: 2.9mg