This is a bit of work but well worth the effort!

Chipotle chicken taco on a sweet potato tortilla


Ingredients

  • Ingredients:
  • Zucchini 137g
  • Fiji Apple 210g
  • Red Onion 85g
  • Mango 90g
  • Jalepeņo 25g
  • Limes 2 whole
  • Cilantro adjust to preferred taste
  • 500g boneless, skinless chicken breast
  • 4 garlic cloves, minced
  • 1 can chipotle sauce (we used El Mexicano Salsa Chipotle)
  • 1 tbsp chili powder
  • salt and pepper, to taste
  • 1.5 cups sweet potato
  • 2 cups coconut flour
  • 3 tblsp olive oil
  • 1 cup milk (we used 1%)
  • 1 tblsp coconut oil
  • 1/2 jalepeņo pepper
  • 1 garlic clove minced
  • 1/2 cup milk
  • 6 ounces goat cheese salt and pepper


Directions

Dice up all the ingredients besides the lime and cilantro
Place all the diced ingredients into a bowl or plastic bag, halve both limes and squeeze into container. Chop and add cilantro per desired taste.
Sweet Potato Tortillas (12-16 serv)
Instructions:
Heat a large griddle or skillet over medium heat.
Mash sweet potatoes and mix, flour, olive oil, salt and milk together in a blender/mixer until mix is dough like.
Take dough and roll into 12-16 balls. Flatten with hands until they resemble tortillas.
Place tortillas in skillet and cook for about 3-4 minutes on each side or until golden.
Chipotle Chicken (11 serv)
Instructions:
In a skillet or pan, combine chicken, garlic, chipotle, chili powder, 1/4 tsp pepper and salt to taste. Cook until chicken is tender and can be shredded.
Transfer chicken to a serving bowl, shred with 2 forks. Taste and season with salt and pepper if desired.
Spicy Goat Cheese Crema (11 serv)
Instructions:
In a medium saucepan, melt coconut oil on medium heat.
Once melted, add the garlic and jalepeņo, cooking while stirring for 1-2 min.
Allow to cook for 1-2 min. Reduce heat to low and let thicken.
Nutritional Info

C: 31g🔷F: 13.5g🔷P: 23.5g