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.
1 package Siete Grain Free Almond Flour Tortillas
2 Limes
Directions
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.
What’s stone fruit, you may ask? It’s the kind of fruit that has a stone seed at the center—like peaches, mangos, plums, nectarines, and cherries! In this case, we used a plum, a peach, and a nectarine to add just the right amount of sweetness to our family’s classic pico de gallo recipe. We present to you: Stone Fruit Pico de Gallo!
The fun of making these Loaded Chocolate Churros lies in—aside from the obviously delicious chocolate + churro combo—the toppings! We used a variety of dried fruits and nuts to top ours, but feel free to top these with everything your heart desires. Chip chip, churr’ay!
There’s nothing that can’t be made a little bit better by a hearty casserole. How do we know? Because we’ve seen it in all the movies! We’ve made this Fuego Rice Casserole using our Grain Free Tortilla Chips for a kick of heritage-inspired flavor.
