Grilled chicken with yummy gluten free homemade taco shells.
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes
Servings: 4
Ingredients:
» 1lb Boneless Chicken Thighs (or Chicken Breasts)
» ½ tsp Garlic Powder
» ½ tsp Black Pepper
» ¼ tsp Himalayan Salt
» 1 Medium Avocado
» 1 Medium Fresh Tomato
» 1 Bundle Romain Lettuce
Taco Shells:
» 1 Cup Tapioca Flour
» ¾ Cup Flax Meal
» ¼ tsp Himalayan Salt
» ¼ tsp Italian Seasoning
» 2 Eggs
» 1 ½ Tbsp Extra Virgin Olive Oil
» ½ Cup Cold Water
Directions:
Heat up a grill or a large pan on the stove. Trim up chicken and add seasonings on top.
Once grill is ready cook chicken 10 minutes on one side then flip and cook for another 10-15 minutes till internal temp is 170°F.
Chop up all veggies and set aside.
In a small bowl add tapioca, flax meal, salt and Italian seasoning and mix all together. Add the wet ingredients and mix.
Heat up a medium frying pan on medium low heat for about 1 minute. Take a ¼ cup and fill it half way full with batter and pour into a circle spreading around and cook for about 1 minute on each side.
Once chicken is done slice into strips.
Cooking Tips:
Top tacos with salsa, Parmesan cheese or any other toppings you want.
Macros per Serving:
Protein: 36.2 g
Carbs: 35 g
Fat: 20 g
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