To whoever said it wasn't possible to put fire in a taco, we see your traditional taco and raise you these Spicy Chicken Tacos, made with our Kettle Cooked Fuego Potato Chips. Baked to a crispy fuego-perfection, these delicious chicken tenders bring the crunch and the heat, if we do say so ourselves.
Preheat the oven to 375 F.
Crush Fuego Potato Chips finely. Combine flax meal and water in a bowl and let it slightly thicken.
Bread each tender by dipping in cassava flour, then flax meal, then potato chips. Place on a baking sheet lined with parchment and bake for 20 minutes or until fully cooked.
On a warm Grain Free Almond Flour Tortilla, place 1 or 2 crispy tenders. Top each taco with shredded lettuce, and chopped tomatoes. Drizzle with yogurt and Habanero Hot Sauce.
Serve with fresh lime.
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