SPICY CHICKEN TACOS WITH COCONUT FLOUR TORTILLAS

Day 7 of my 21 Day Sugar Detox baby! That’s right, this is officially a PR for me, I’ve never made it longer than 5 days without sugar. And I’ve tried, several times I hate to admit. What’s kept me on track? Probably the copious amounts of training I’ve been doing that keeps me busy at the gym and a lot of experimenting with new dishes like this one. Adding new flavors to my meals every day keeps things fun and exciting. I still have cravings though, and I’m still nervous that I could fail, but for now I will keep trucking along because I’m finally one third of the way to my goal. So that’s that, now who’s excited for the CrossFit open? Can you believe it’s in less than 3 weeks?! I can’t! I was sick this weekend so I’ve now had 4 days off in a row and I’m feeling extremely sluggish and crappy. I’m nervous for tomorrows workout, and I hear we’re doing track work, the kind of stuff that kills me! It’s gonna hurt thats for sure. Hopefully I can get my ass in good enough shape in these last few weeks though. I think the open is such a cool experience because you can literally compare yourself to every CrossFitter in the world. There aren’t many opportunities to do that and I’m really excited to see how I stack up. If you’re giving the competition a go, good luck and make sure you have fun while you’re doing it! Also, be sure to make lots of paleo dishes to keep you fuelled and fired up.

Spicy Chicken Tacos
Prep 45 min
Cooking 45 min
Makes approx. 8 small tacos
Tortilla recipe from Against All Grain

INGREDIENTS
Spicy chicken:
  • 1 pound boneless skinless chicken breast, chopped into small chunks
  • 2 tbsps taco seasoning
  • 1/2 cup water
  • 1/2 cup salsa
Tortillas:
Toppings:
INSTRUCTIONS
Spicy Chicken:
  1. Spray a large skilled with cooking spray, add the chicken and cook through
  2. Add the taco seasoning, water and salsa and stir cooking for about 10 more minutes
Tortillas:
  1. Mix all ingredients in a bowl, then let sit for about 10 minutes while the coconut flour soaks up the moisture, then stir again
  2. Heat a nonstick skillet over medium high heat and spray with cooking spray
  3. Pour a 1/4 cup of the mixture into the pan and swirl around until the entire pan is coated even and thinly
  4. After a minute or two try lifting the sides with a spatula to check if it’s ready to flip. I found the most effective method for flipping was to spray a second pan, heat it up, and flip the current tortilla into that pan
  5. Also, if it breaks in a place (and it might) you can scoop a little mixture into the crack and cook a little longer, flip again, then remove from the pan
  6. Continue these steps for each tortilla, spraying the pan each time
  7. Assemble your tacos and serve

2 Responses to SPICY CHICKEN TACOS WITH COCONUT FLOUR TORTILLAS

  1. I’m trying these tonight…you are really an inspiration for the 21DSD and enjoying food without getting bored! Thank you!

  2. Looking forward to trying these! Thanks for the recipe :)

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