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EAT FAT BEAT FAT

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    OPEN-FACED TACOS

    SERVES 4

    PREP TIME: 10 minutes

    COOK TIME: 20 minutes

    As I was whacking away at a boneless chicken thigh for another recipe (the Paprika Chicken Sandwiches on here), I thought to myself, “If I hit this enough times, it’ll be as thin as a tortilla.” And then it hit me—chicken tortillas!

    Seriously, though, everyone in the family is going to love this recipe. It’s simple, delicious, and perfect for Taco Tuesday!

    Also, if you can eat cheese, now’s the time to pile it high on each and every taco. For everyone else, omit the cheese or use dairy-free cheese. So Delicious has the best dairy-free “cheddar cheese” around.

    To make this recipe even more crazy awesome, drizzle some Avocado Lime Dressing (here) or Chimichurri (here) on each taco.

    TORTILLAS:

    2 pounds (910 g) boneless, skinless chicken thighs

    ⅓ cup (80 ml) avocado oil, or ⅓ cup (70 g) coconut oil

    FILLING:

    1 pound (455 g) ground beef

    1 clove garlic, minced

    1½ teaspoons chili powder

    ½ teaspoon ground cumin

    ½ teaspoon paprika

    ½ teaspoon finely ground sea salt

    ¼ teaspoon red pepper flakes

    ⅛ teaspoon ground black pepper

    TOPPINGS:

    ⅔ cup (95 g) shredded cheddar cheese (dairy-free or regular)

    1 small tomato, diced

    4 leaves green leaf lettuce, chopped

    1. Place the chicken thighs on a sheet of parchment paper. Using a meat mallet, pound the thighs until they’re ¼ inch (6 mm) thick.
    2. Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for 10 minutes, then flip and cook for another 10 minutes, or until each side is golden and the internal temperature reaches 165°F (74°C).
    3. Meanwhile, place the ground beef, garlic, chili powder, cumin, paprika, salt, red pepper flakes, and black pepper in another large frying pan. Cook over medium heat until the meat is no longer pink, about 10 minutes, stirring to crumble it as it cooks.
    4. To assemble, place the cooked chicken “tortillas” on serving plates and top with the ground beef filling, then the shredded cheese, diced tomato, and chopped lettuce. Dig in!

    Per serving, made with avocado oil and dairy-free cheese:

    calories: 832 | calories from fat: 540 | total fat: 60 g | saturated fat: 18.6 g | cholesterol: 255 mg

    sodium: 501 mg | carbs: 5 g | dietary fiber: 4 g | net carbs: 1 g | sugars: 1 g | protein: 68 g

    FAT : 65%
    CARBS : 2%
    PROTEIN : 33%