Spicy Chicken Tacos with Cauliflower Tortillas
The chicken breast used in this super spicy dish becomes incredibly flavorful after slowly simmering in a blend of savory seasonings. This dish is simple; it uses taco seasoning and salsa, but there is plenty of room for creativity here! Try adding a little hot sauce, and a red-black-cayenne pepper trio for a more powerful degree of spice. This recipe calls for a cauliflower tortilla, but feel free to try this dish with the Coconut Flour Tortillas found in the recipe for Spicy Beef Tacos with Coconut Flour Tortillas.
Yields 4–6 tacos
For Chicken Taco Filling:
1 pound boneless chicken breast, chopped
1 tablespoon olive oil
2 tablespoons taco seasoning
1⁄2 cup water
1⁄2 cup salsa (jarred or homemade, see Slow-Cooked Spicy Salsa in Chapter 6)
For Cauliflower Tortillas:
Florets from 2 heads of cauliflower, processed or hand grated into a crumb-like texture
6 eggs or 8 egg whites
To Complete (amounts as desired):
Lettuce, shredded
Guacamole
Salsa
Sautéed peppers and onions
- For Chicken Taco Filling: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook through, then stir in the taco seasoning, water, and salsa, and continue cooking for 8–10 minutes.
- For Cauliflower Tortillas: Preheat the oven to 375°F and microwave cauliflower for 5–7 minutes, stirring halfway through. Place the the cooked cauliflower in a large dish towel or other permeable cloth and drain all excess water from the cauliflower. Combine the drained cauliflower and eggs, mixing until smooth, and then place the mixture on a baking sheet(s), in 1⁄4″-thick circles. Bake for 10 minutes, flip, and continue baking for another 6–8 minutes until tortillas have dried out. Transfer to a cooling rack.
- To Complete: Assemble tacos using any combination of toppings and serve.
