CRISPY CHICKEN ASIAN TACOS

CHICKEN MARINADE INGREDIENTS

2 Chicken Breasts, Cut into Strips

½ Cup Avocado Oil

½ Cup Tamari

1 Teaspoon Himalayan Pink Salt

1 Teaspoon Garlic Powder

2 Tablespoons Apple Cider Vinegar

CHICKEN BREADING INGREDIENTS

3 Eggs Beaten

½ Cup Bob’s Red Mill Paleo Baking Flour

½ Cup Arrowroot

1 Teaspoon Himalayan Pink Salt

¼ Teaspoon Paprika

¼ Teaspoon Garlic Powder

Avocado Oil for Frying

DRESSING INGREDIENTS

3 Tablespoons Coconut Aminos

¼ Cup Extra Virgin Olive Oil

1/8 Teaspoon Himalayan Pink Salt

¼ Teaspoon Garlic Powder

2 Tablespoons Coconut Sugar

1 Teaspoon Sriracha

TACO INGREDIENTS

4 – 6 cups of slaw

Handful of Cilantro Chopped

Tortillas

ASSEMBLY

1. Make the chicken marinade by mixing together all of the ingredients and marinate the chicken for 8 – 24 hours.
2. Make the dressing by combining all of the ingredients until fully combined.  Set aside and chill. 
3. Once the chicken has marinated, make the breading by combining all of the ingredients with the exception of the eggs in a large ziplock baggie. 
4. Pour the avocado oil into a large soup pot or dutch oven until it’s about 2 inches deep.  Heat over medium high heat. 
5. Ensure that the oil is hot enough by sticking a wooden spoon in the oil and watching for bubbles. 
6. It’s very important that the oil is hot enough to prevent the batter from falling off of the chicken. 
7. Working in batches, add the chicken to the egg batter and fully coat. 
8. Place the egg battered chicken in the baggie with the breading mixture, close the bag and shake until the chicken is fully coated with the breading.
9. Using a large tongs, add the chicken to the hot oil.  Pan fry for a few minutes until golden brown.
10.  Once the chicken is easy to move and doesn’t stick to the bottom, flip it over and fry on the other side until golden brown. 
11. Place the cooked chicken strips on a plate lined with a paper towel.  Continue cooking the rest of the chicken strips. 
12. While the chicken is cooking add the slaw, cilantro, and dressing to a large bowl. 
13. Evenly coat the slaw with the dressing.  Set aside.
14. When the chicken is done, make the tacos. 
15. Add the chicken and slaw to the tortillas, and serve.
16. ENJOY!