Cajun Chicken Tacos

A Mexican dish with a Cajun twist. Using a Cajun spice mix for the chicken is so delicious & easy. However, you could also use a Mexican spice mix for equally amazing results.

We've used our AIP soft wraps for this one, which are nut-free. However, we have a few different wraps / flatbreads on the website that you could use for taco night!

NOTE: AIP followers - instead of a spice mix, coat the chicken in some onion powder, a pinch of garlic powder & salt.

TIP: Always choose a clean spice mix, preferably organic. You do usually have to source them out from health food stores, delis etc. Alternatively you could easily make you own.

Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

120 grams of chicken breast, thinly sliced

1 teaspoon of Cajun spice mix

1/2 teaspoon of cold pressed coconut oil

Grated carrot

A few cucumber slices

Shredded lettuce

1/2 avocado, sliced

Wedge of lime (optional)

1 tablespoon of unsweetened coconut yoghurt (optional)

Wraps

2 tablespoons of cassava flour

2 tablespoons of tapioca / arrowroot flour

6 tablespoons of coconut milk - Can replace some milk for water - see notes

Pinch of sea salt

Method

Make the tacos wraps first. This recipe makes 2 wraps.

NOTE: Different flours & different milk brands may vary the amounts needed in the recipe. The mix should not be too thick, more of a runny texture.

Using coconut milk makes a really rich & delicious wrap, however you can swap out some milk for water. Instead of 6 tablespoons of coconut milk, add only 3 tablespoons, plus 2 tablespoons of water.

1. Heat a small non-stick pan to a medium, slightly low heat. You don't need to grease the pan, however if you are using the water method above these do stick slightly around the edges sometimes.
2. Mix all ingredients together in a small bowl.
3. Once the pan is heated pour in 1/2 the mixture and swirl the pan to spread the mixture around the base.
4. Cook for approx. 4 minutes each side. Watching your heat to make sure they don't burn.
5. Eat them immediately or re-heat them later.

For the filling:
1. Coat the chicken with the spice mix, and set aside while you prepare the salad ingredients.
2. You can use any salad ingredients you like, but the ones in the recipe work well.
3. Heat a small pan to a medium heat & add the oil. Once heated add the chicken slices & cook for a few minutes each side until cooked through.
4. Place the chicken into a warm taco wrap & top with salad ingredients. Optional to add a squeeze of lime & some coconut yoghurt.

Calories: 552
Protein: 31.2
Carbs: 29.1
Fibre: 3
Fat: 33.7

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