Serves 1
Directions
- 1Combine Frank's RedHot Wings Buffalo Sauce and honey in a mixing bowl and stir.
- 2Peel and slice an onion into rings.
- 3Pat dry the chicken breast with a paper towel.
- 4Heat oil in a pan and add the sliced onions to sauté.
- 5Slice the chicken breast into small pieces.
- 6Add the chicken pieces to the sauce mixture and stir to coat.
- 7Remove the sautéed onions from the pan and set aside.
- 8Add the sauced chicken pieces to the pan and cook.
- 9Pour any remaining sauce over the chicken in the pan.
- 10Stir the chicken in the pan.
- 11Remove the cooked chicken from the pan and place it into a mixing bowl.
- 12Shred the chicken using an electric mixer.
- 13Add salt, garlic powder, paprika, and more buffalo sauce to the shredded chicken and mix.
- 14Place almond flour tortillas on a baking sheet lined with parchment paper, brush with oil, and sprinkle with vegan cheese shreds.
- 15Add the shredded buffalo chicken on top of the cheese on each tortilla.
- 16Fold the tortillas in half to create tacos and place them in the oven to bake.
- 17While the tacos are baking, prepare the sauce by mixing vegan sour cream, pickle juice, and dill weed in a small bowl.
- 18Remove the crispy chicken tacos from the oven.
- 19Serve the tacos on a plate with the dipping sauce on the side.
Ingredients
- Frank's RedHot Wings Buffalo Sauce
- Honey
- 1 unit Onion
- Chicken breast
- Oil
- Pink Himalayan Salt
- Garlic powder
- Paprika
- Siete Almond Flour Tortillas
- Violife Mexican Style Shreds (Cheese Alternative)
- Vegan sour cream
- Pickle juice
- Dill weed
Equipment
Mixing bowlSpatulaCutting boardKnifePanTongsBaking sheetParchment paperElectric mixerOvenSmall bowlSpoon
Tips
- This is a healthy and anti-inflammatory recipe.
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