Description

Delicious and healthy Paleo Indian Tacos inspired by indigenous traditions. Learn how to make this traditional dish with a modern twist.

Ingredients

Scale

Paleo Taco Seasoning:

1/4 cup tablespoons chili powder

2 tablespoon ground cumin

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoon dried oregano

1 teaspoon smoked paprika

Pinch cayenne pepper (optional)

Indian Fry Bread:

1 cup almond flour

2 tablespoons coconut flour

2 teaspoons Xanthan Gum

1/2 teaspoon GF baking powder

1 Whole Egg + 1 Egg White

1 tbsp Water

2 tbsp olive oil

Butter for lathering on bread (optional)

Ground Chicken Mixture:

1 teaspoon olive oil

1 pound ground chicken

2 tablespoons salt-free taco seasoning*

6 scallions, chopped (leave 2 tablespoons for garnish)

Toppings:

1 avocado, mashed

1 ripe tomato, chopped

1 cup vegan shreddable mozzarella

Coconut cream**

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Instructions

*Salt-free taco seasoning
**Buy canned full-fat coconut milk.
The cream separates from the coconut water.
Scoop out the coconut cream.
Place into a bowl and whip with a fork.
To make Taco seasoning, in a bowl mix all ingredients together and transfer to a sterilized glass jar.
Seal tightly. Keep In a cool, dry place until needed.
Will stay fresh for about 6 months. Use as needed.
To make Indian fry bread, in a bowl working by hand or in a food processor or mixer add all dry ingredients.
Once combined add eggs and egg whites. Mix until dough begins for form.
Add water 1 tablespoon at a time to pull dough together.
Cover dough in plastic wrap and let sit in the refrigerator for an hour.
Cut the dough in 4 equal parts and press each section out with cling wrap.
Watch the video for instructions!
Heat a large skillet over medium heat and add olive oil.
Fry each flatbread for about 1 min on each side. Set on paper towel.
Brush with butter. Set aside
To make ground chicken, heat olive oil in the same fry pan.
Add the ground chicken to the pan.
Sauté for 5 minutes and break it up with the back of a wooden spoon.
Add the taco seasoning and stir to combine.
Continue to cook the ground meat and break it down with the back of a wooden spoon until it’s fully cooked and no pink remains.
Remove from heat. Set in a bowl.
Fold in green onion.
To prepare tacos, place one fry bread on a plate.
Top with a portion of chicken mixture, shredded cheese, lettuce, tomatoes, and top with coconut cream or vegan sour cream.

Notes

You can cut down on the sodium by using a salt-free taco seasoning.
(Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)

Prep Time: 30
Cook Time: 15
Category: HEALTHY
Method: FRYING
Cuisine: BRUNCH, LUNCH, DINNER

Nutrition

Serving Size: 1
Calories: 490
Sugar: 0
Sodium: 10
Fat: 35
Saturated Fat: 6
Unsaturated Fat: 24
Trans Fat: 0
Carbohydrates: 70
Fiber: 3.71
Protein: 26
Cholesterol: 186