Crispy Chicken Asian Tacos
These are incredible! No one will ever know that these crispy chicken tenders have absolutely no gluten OR refined sugar. A true crowd pleaser. ENJOY!
PREP TIME
24 hours
COOK TIME
30 minutes
INGREDIENTS
25
Serves: 4
Ingredients
- 222 Pasture-raised Chicken Breasts - US Wellness Meats, Cut into Strips
- 0.5 cup0.5 cup0.5 cup Avocado Oil
- 0.5 cup0.5 cup0.5 cup Barrel Aged Tamari Soy Sauce - Jozo
- 1 tsp1 tsp1 tsp Himalayan Pink Salt
- 1 tsp1 tsp1 tsp Garlic Powder
- 2 Tbsp2 Tbsp2 Tbsp Apple Cider Vinegar
- 333 Eggs, Pastured, Beaten
- 0.5 cup0.5 cup0.5 cup Paleo Baking Flour - Bob's Red Mill
- 0.5 cup0.5 cup0.5 cup Arrowroot Powder
- 1 tsp1 tsp1 tsp Himalayan Pink Salt
- 0.25 tsp0.25 tsp0.25 tsp Paprika
- 0.25 tsp0.25 tsp0.25 tsp Garlic Powder
- 111 Avocado Oil, Enough for frying the chicken strips
- 3 Tbsp3 Tbsp3 Tbsp Coconut Aminos
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 0.125 tsp0.125 tsp0.125 tsp Himalayan Pink Salt
- 0.25 tsp0.25 tsp0.25 tsp Garlic Powder
- 2 Tbsp2 Tbsp2 Tbsp Coconut Sugar
- 1 tsp1 tsp1 tsp Sriracha
- 4 cups4 cups4 cups Coleslaw Mix (Shredded Cabbage and Carrots)
- 111 Cilantro, Handful. Chopped
- 666 Sourdough Flour Tortillas (click for recipe), Any tortilla works!
CHICKEN BREADING INGREDIENTS
DRESSING INGREDIENTS
TACO INGREDIENTS
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make the chicken marinade by mixing together all of the ingredients and marinate the chicken for 8 – 24 hours.
- Make the dressing by combining all of the ingredients until fully combined. Set aside and chill.
- Once the chicken has marinated, make the breading by combining all of the ingredients with the exception of the eggs in a large ziplock baggie.
- Pour the avocado oil into a large soup pot or dutch oven until it’s about 2 inches deep. Heat over medium high heat.
- Ensure that the oil is hot enough by sticking a wooden spoon in the oil about an inch deep and watch for bubbles.
- It’s very important that the oil is hot enough to prevent the batter from falling off of the chicken.
- Working in batches, add the chicken to the egg batter and fully coat.
- Place the egg battered chicken in the baggie with the breading mixture, close the bag and shake until the chicken is fully coated with the breading.
- Using a large tongs, add the chicken to the hot oil. Pan fry for a few minutes until golden brown.
- Once the chicken is easy to move and doesn’t stick to the bottom, flip it over and fry on the other side until golden brown.
- Place the cooked chicken strips on a plate lined with a paper towel. Continue cooking the rest of the chicken strips.
- While the chicken is cooking add the slaw, cilantro, and dressing to a large bowl.
- Evenly coat the slaw with the dressing. Set aside.
- When the chicken is done, make the tacos.
- Add the chicken and slaw to the tortillas, and serve.
- ENJOY!
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My Notes:
About This Recipe
Show nutritional information
Appetizers Dairy Free Entrées Poultry Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 619 |
| Fat: | 44 g |
| Carbohydrates: | 45 g |
| Protein: | 9 g |
| Cholesterol: | 0 g |
| Sodium: | 3338 mg |
| Fiber: | 9 g |
| Sugars: | 17 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Crispy Chicken Asian Tacos”
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These look amazing, and I love that there’s no gluten.