So now that you have seen my No-Corn Paleo Tortillas I will share how I have used them. On busy weekday nights I usually don’t have the prep time to fix dinner. I try to throw some sort of protein into the crock pot so that I can have it ready to go when we do all get home from various after school activities. Then I can usually throw together some veggies and we are good to go. One of those go to meals is tacos and it is a whole family winner. The kids get to build their own, my husband can add all the spice he wants and it is just an easy way to please everyone at the table.
In this case I made chicken.
8 Paleo No-Corn Tortillas
2 Chicken Breasts or 4 Chicken Thighs
1/2 Chicken Stock (Homemade or Store Bought)
1 tsp Cumin
1 tsp Oregano
1 tsp Onion Powder
1/2 tsp Sea Salt
1/4 Head of Green Cabbage
1 C of Go To Red Salsa, or Any Salsa of Your Choice
In the morning put the chicken into the crock pot add the spices and rub it all over the chicken. Add the chicken stock and set the crock pot to how ever many hours you need before dinner time. I usually set it about 6 hours before dinner and it turns out perfectly shreddable. When you are ready to eat, shred the chicken, shred the cabbage, heat the tortillas either in a comal, skillet or in the microwave, chop the avocado and either assemble the tacos or let each family member do it themselves. I love them served with a squeeze of lime, salsa on top and with cauliflower rice on the side. The rice pictured is my poblano chile cauliflower rice.