We all love a delicious taco! This gluten free recipe is excellent for all taco lovers and can be adjusted to be both vegan if needed. It is an authentic recipe passed down from my mother's legendary cooking that I am very happy to share with you!
INGREDIENTS GIVEN FOR EACH PART *All ORGANIC INGREDIENTS ARE USED IN THIS RECIPE*
Organic bone in chicken thighs used
BBQ Sauce/ Marinade recipe: 1 1/2 Tbs Genmai Miso Paste 2 Tbs Tamari Sauce 1/2 Tbs organic mustard 1 tsp Cumin 1 tsp paprika 1/2 tsp black pepper Pinch of Himalayan salt Pinch of cayenne pepper or chilli flakes
- Mix all ingredients very well in a bowl until you get a pasty sauce texture - Add chicken into bowl and marinade -Place chicken on BBQ on low - use whatever is left of marinade sauce to add more to the chicken as you flip them -when done pick meat apart to place on tacos and place in a separate plate and cover until ready to serve
Pico De Gallo Recipe- Tomato/Cilantro based topping: 3-4 Large tomatoes 1 lemon juice Handful of finely chopped cilantro (1/3-1/2 cup) 1/2 tsp of pepper 1 pinch of Himalayan salt (add more if you like)
Tortillas: Warmed up with a little coconut oil on pan on low/medium heat for about 10 seconds on each side or until softened. Remove and cover with foil until ready to fill with toppings.
Guacamole recipe: 1-2 avocados depending on how many tacos served 1 tbs of lemon juice 1/4 red onion finely chopped 1 tsp of almond milk 1/2 tsp of black pepper Pinch of Himalayan salt
Black Beans: 1 can of organic black beans Blended to a puree texture and reheated on medium heat with coconut oil ( Refried beans are ideal if you do not want to blend yourself)
*When not fasting you can add raw cheddar cheese 1/2 Cup of grated unpasteurized mild to medium white cheddar
Place the beans at the base of tortillas and add the BBQ chicken, guacamole, pico de gallo and lastly top with grated cheese and ENJOY!