🍪 now available online: COOKIES!
May 07, 2021
4
45 minutes
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 bag Siete Kettle Cooked Fuego Potato Chips
1 lb Chicken Tenders
2 tbsp Flax Meal
1 cup Water
½ cup Cassava Flour
3 tbsp Siete Habanero Hot Sauce
¼ cup Dairy Free Yogurt
½ cup Iceberg Lettuce sliced thinly
1 package Siete Grain Free Almond Flour Tortillas
2 Limes
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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