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Crispy chicken tacos
Prep Time
30
mins
Cook Time
20
mins
(Paleo, gluten-free, dairy-free, no added sugar)
Servings
:
12
Ingredients
For the chicken
600
g
chicken breast strips
gluten-free breadcrumbs
or 1 cup almond flour
eggs
gluten-free flour
or tapioca starch
grated parmesan cheese
or nutritional yeast
vegetable oil
For the marinade
3
tbs
soy sauce
coconut aminos
2
tbs
honey
apple juice
1
tbs
vegetable oil
2
tbs
lime juice
2
garlic cloves
crushed
1
tbs
chilli powder
2
tbs
cilantro leaves
12
tortillas
1
cup
shredded cabbage and carrot mix
Instructions
For the chicken
Set up three stations for the flour, eggs and breadcrumbs. Add the parmesan cheese (nutritional yeast) to the breadcrumbs. Lightly beat the eggs.
Cut the chicken into strips.
Dip individual chicken strips into the flour, then eggs, then breadcrumb/cheese mixture.
Add oil to a frying pan and shallow fry chicken in several batches until cooked. Place on paper towel to drain any excess fat and set aside.
For the marinade
Combine all ingredients in a blender and mix well.
For the tacos
Assemble the tortilla, chicken, marinade and any additional toppings as desired.