1Add the diced chicken to a large bowl with all the seasonings and 1 tbsp avocado oil. Mix until every piece is coated.
2Add the diced chicken to a large bowl with all the seasonings and 1 tbsp avocado oil. Mix until every piece is coated.
3Add the diced chicken to a large bowl with all the seasonings and 1 tbsp avocado oil. Mix until every piece is coated.
4Heat the remaining 2 tbsp avocado oil in a large pan over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and crispy, about 8 minutes.
5Heat the remaining 2 tbsp avocado oil in a large pan over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and crispy, about 8 minutes.
6Heat the remaining 2 tbsp avocado oil in a large pan over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and crispy, about 8 minutes.
7Remove from heat and add-in buffalo sauce, honey, and cilantro. Mix together.
8Remove from heat and add-in buffalo sauce, honey, and cilantro. Mix together.
9Remove from heat and add-in buffalo sauce, honey, and cilantro. Mix together.
10Add all sauce ingredients to a blender or food processor. Blend until smooth, bright green, and very hard not to taste repeatedly.
11Add all sauce ingredients to a blender or food processor. Blend until smooth, bright green, and very hard not to taste repeatedly.
12Add all sauce ingredients to a blender or food processor. Blend until smooth, bright green, and very hard not to taste repeatedly.
13Lay a tortilla flat. Sprinkle a thin layer of mozzarella, add 2 to 3 tbsp buffalo chicken, then another light sprinkle of cheese. Fold in half. Repeat until all tacos are built.
14Lay a tortilla flat. Sprinkle a thin layer of mozzarella, add 2 to 3 tbsp buffalo chicken, then another light sprinkle of cheese. Fold in half. Repeat until all tacos are built.
15Lay a tortilla flat. Sprinkle a thin layer of mozzarella, add 2 to 3 tbsp buffalo chicken, then another light sprinkle of cheese. Fold in half. Repeat until all tacos are built.
16Heat a thin layer of avocado oil in a pan over medium-low heat. Cook tacos in batches until golden and crispy on both sides, adding more oil as needed.
17Heat a thin layer of avocado oil in a pan over medium-low heat. Cook tacos in batches until golden and crispy on both sides, adding more oil as needed.
18Heat a thin layer of avocado oil in a pan over medium-low heat. Cook tacos in batches until golden and crispy on both sides, adding more oil as needed.
19Serve hot, generously drizzle with garlic lime aioli, add extra cilantro if you like, and enjoy the crunch.
20Serve hot, generously drizzle with garlic lime aioli, add extra cilantro if you like, and enjoy the crunch.
21Serve 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
1.5 lb boneless, skinless chicken thighs, very finely diced
1.5 lb boneless, skinless chicken thighs, very finely diced
1 tbsp garlic powder
1 tbsp garlic powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp onion powder
1 tbsp onion powder
1 tbsp paprika
1 tbsp paprika
1 tbsp paprika
1 tsp salt
1 tsp salt
1 tsp salt
2 tsp black pepper
2 tsp black pepper
2 tsp black pepper
3 tbsp avocado oil
3 tbsp avocado oil
3 tbsp avocado oil
2 tbsp honey
2 tbsp honey
2 tbsp honey
0.66 cup Primal Kitchen’s buffalo sauce
0.66 cup Primal Kitchen’s buffalo sauce
0.66 cup Primal Kitchen’s buffalo sauce
0.25 cup fresh cilantro or parsley, finely chopped
0.25 cup fresh cilantro or parsley, finely chopped
0.25 cup fresh cilantro or parsley, finely chopped