Serves 1
Directions
- 1Add the diced chicken to a large bowl with all the seasonings and 1 tbsp avocado oil. Mix until every piece is coated.
- 2Heat the remaining 2 tbsp avocado oil in a large pan over medium-high heat.
- 3Add the chicken and cook, stirring occasionally, until golden and crispy, about 8 minutes.
- 4Remove from heat and add-in buffalo sauce, honey, and cilantro. Mix together.
- 5Add all sauce ingredients to a blender or food processor. Blend until smooth, bright green, and very hard not to taste repeatedly.
- 6Lay a tortilla flat. Sprinkle a thin layer of mozzarella, add 2 to 3 tbsp buffalo chicken, then another light sprinkle of cheese.
- 7Fold in half. Repeat until all tacos are built.
- 8Heat a thin layer of avocado oil in a pan over medium-low heat.
- 9Cook tacos in batches until golden and crispy on both sides, adding more oil as needed.
- 10Serve hot, generously drizzle with garlic lime aioli, add extra cilantro if you like, and enjoy the crunch.
Ingredients
- 1.5 lb boneless, skinless chicken thighs, very finely diced
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp salt
- 2 tsp black pepper
- 3 tbsp avocado oil
- 2 tbsp honey
- 2 3 cup Primal Kitchen's buffalo sauce
- 0.25 cup fresh cilantro or parsley, finely chopped
- 0.5 cup sour cream
- 0.5 cup mayonnaise
- 1 small jalapeño, deseeded (optional)
- 1.5 cups cilantro, leaves and stems
- 4 garlic cloves
- 2 tsp black pepper
- 1 tsp salt
- 1 juice of lime juice
- 10 mini tortillas
- 2 cups shredded mozzarella
- Avocado oil, for frying
Equipment
large bowllarge panblender or food processorpan
Tips
- Use Primal Kitchen’s pure avocado oil for a golden, high-heat sear as it’s neutral in flavor and perfect for cooking without burning.
- Dunk responsibly.
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