CHICKEN AND EGG TACOS RECIPES

Steps:

• Heat a small nonstick skillet over medium-low heat. To make more than one tortilla at a time, heat a second nonstick skillet on a nearby burner.
• Sift the tapioca flour, coconut flour, salt, and onion powder into a large mixing bowl by adding ingredients into a fine-mesh strainer and shaking it into the bowl. This helps eliminate and prevent any lumps in the batter.
• In a medium mixing bowl, whisk together the almond milk and eggs. Add the wet ingredients into the dry ingredients and whisk together until the batter is completely smooth and without any lumps.
• Pour 1/4 cup of batter into the skillet and tilt the pan around in a circular motion with your wrist to evenly distribute the batter to make a larger circle. The batter should spread to about 7 inches in diameter. Don't make it too thin.
• Cook on low-medium heat until the batter hardens a bit and the edges of the tortilla start to come up, about 60-90 seconds.
• Carefully flip the tortilla over with a spatula and raise the heat to medium-high. Cook the tortilla for about 2 to 2 1/2 more minutes, flipping the tortilla one or two more times until both sides have beautiful brown spots on them.
• Transfer the tortilla to a plate, move the skillet off the burner and let cool for 30-60 seconds. Reduce heat to low and repeat the cooking process until all the batter is used.
• Place all filling ingredients except toppings and lime wedges in a large ziplock bag, mix together and shake to coat all the chicken. Close bag and refrigerate for 2-6 hours.
• Preheat grill to medium-high heat (400-450F), brush cooking grates to clean, and grease with a high smoke point oil.
• Grill chicken thighs with the grill lid closed for 8-10 minutes, flipping once halfway through, until meat is firm and internal temperature registers 165F.
• Transfer chicken to a cutting board and let rest for 5 minutes. Slice or shred with a fork. Fill paleo tortillas with grilled chicken and top with cilantro, queso fresco, sliced radishes and lime wedges on the side.
• Paleo tortillas can be stored in a plastic storage bag in the fridge for up to 10 days
• To reheat, place paleo tortillas in a skillet or griddle over high heat until fully warmed through. Avoid microwaving, as they may get soggy.
• To freeze, place cooled tortillas in a large freezer-friendly zip-top plastic bag and transfer to freezer. To thaw, remove from freezer and place in the fridge until pliable or on the counter for about 1-2 hours.

Steps:

• Heat cooking oil to 375ºF.
• Slice the tenders into 1 inch nuggets and set aside.
• In a separate bowl, combine the flour with the paprika and salt. In another bowl, combine the egg and ½ cup water
• Toss the chicken pieces in the flour mixture and then into the egg mixture. Repeat this one more time to make sure the chicken pieces are fully coated in the mixture and no raw chicken is showing.
• Deep fry the chicken pieces in small batches for about 5 minutes each batch or until the chicken is cooked through. Place is a large bowl.
• To the bowl of cooked chicken, add the parmesan cheese, parsley and hot sauce. Toss the chicken until its fully coated.
• Line a baking sheet with foil. Add the bacon and bake for 15 minutes at 375º F.
• Add the bacon to a food processor and pulse until they become bits. Set the bacon aside.
• Bring a pot of salted water to a boil. Add noodles and cook for about 6 minutes† or until the noodles are al dente. Set aside.
• In a small saucepan or pot, melt the butter. When the butter has melted, add the all purpose flour and whisk until the flour is browned and bubbling.
• Slowly whisk in the milk. When the milk starts to thicken, whisk in the cheese and continue mixing until there are no more lumps.
• Add the cheese sauce to the pot of noodles along with the bacon and mix well.
• Combine the all purpose flour with the salt. In a separate bowl, combine the melted butter, eggs, and sugar and mix well.
• Slowly add the egg mixture to the flour mixture until a smooth batter is formed.
• At about ¼ cup of the waffle batter to a waffle iron and fry for about 4 minutes. Immediately take out and put into taco mould.
• Add the mac n cheese to the base of the waffles. Top with fried chicken and garnish with extra parsley. Enjoy!