Tuesday, September 29, 2015

Soft Chicken Tacos Made with Grain Free Soft Tacos - NEW RECIPE

This evening I made Grain Free Soft Chicken Tacos for dinner. I actually got a head start on this evening's meal by cooking the chicken in my crock pot overnight. I used a new salsa (Heritage Streetfood Green Hatch Chili Salsa) that I found locally over the weekend that is made with Hatch chiles grown in the Hatch Valley in Hatch, New Mexico. The salsa is absolutely delicious and is not spicy but very flavorful. As soon as I tried it, I loved it and knew it would make delicious seasoned chicken for chicken tacos. Making the shredded chicken filling was ridiculously simple; it contained 2 ingredients, chicken and this salsa. Before going to bed late last night, I placed 3 large boneless chicken breasts (about 1-1/2 pounds total) in the bottom of my smaller 4-quart crock pot and then covered them with 1 cup of the Hatch Green Chili Salsa. I covered the crock pot, turned it on high for the first hour and then down to low and cooked it overnight. I actually turned it off when I came home for lunch today and then shredded it with 2 forks while it was still in the crock (it literally fell apart). I let it cool off and then popped it into the fridge for later. I simply reheated the chicken before filling my soft taco shells this evening.

When I came home, I created a super easy recipe for soft taco shells. They are so very simple to make and turned out beautiful, flexible and held up perfectly to our overstuffed Soft Chicken Tacos that we stuffed with lots of seasoned shredded chicken, shredded cheese, lettuce and tomatoes. They were AMAZING!!! You simply toss all the ingredients in a small blender (I put them in my Magic Bullet) and whiz it together and then heat a skillet, pour the batter and swirl away. In no time at all, you have a stack of 9 beautiful 6-inch soft tacos. These tacos are sturdy and thicker than my regular grain free tortillas. I have tons of leftover cooked chicken so I have lunch made now for the next few days. These beautiful soft tacos would also make great little sandwich wraps, too. I snapped a few photos below and included my easy peasy recipe. Enjoy!

Grain Free Soft Tacos


1 cup egg whites or Egg Beaters (I used egg whites in a carton)
1/4 cup water
1/2 cup blanched almond flour
3 tablespoons ground chia seeds
1/4 cup shredded cheddar cheese (or substitute Mozzarella or Monterey Jack)
Dash of sea salt
Generous dash of ground chipotle pepper or smoked paprika, optional


Add all ingredients to a small food processor or blender and blend for 1 minute or until smooth (I used a Magic Bullet). Lightly grease an 8-inch non-stick skillet with olive oil or coconut oil and heat over medium-high heat until hot (a drop of water should sizzle in it). Pour about 3 tablespoons batter (scant 1/4 cup) into hot skillet, tilting and shaking pan, using a circular motion to evenly distribute the batter in the bottom of pan. Cook approximately 1 to 2 minutes, until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another minute. Transfer to a plate and repeat for remaining soft tacos (lightly re-greasing pan after every 2 or 3 tacos). Makes 9 6-inch soft tacos.



CyberSis said...


What a great recipe! We love "Tex-Mex" and it's amazing what an "unfussy" prep this is! Let the crockpot do the work and just shred it up and take all the compliments! :-) And the lovely soft tacos are so simple to mix up in the magic bullet. Perfect! I'll be making this soon.

jkim said...

I can't wait to make this! It looks so good and sounds so easy. You're right about Hatch salsa, it really is good.

What does the chia add? Would the tacos cook up just as well without it?

Thanks, GGC!


Gourmet Girl Cooks said...

Hi CyberSis,

It really was an "unfussy" prep. It was tender enough I could have shredded it with 2 spoons instead of 2 forks. We really enjoyed the soft tacos and I had one cold for lunch filled with chicken and it stayed nice and flexible and sturdy even when chilled. Hope you enjoy them. :-)

Gourmet Girl Cooks said...

Hi Jkim,

The chia is for thickening and texture. You could try it without chia but they may not be as pliable. Sometimes almond flour alone is more fragile and brittle. These had a great texture and didn't tear or break like some can. Let me know how they work if you omit the chia. Thanks! :-)

Unknown said...

This looks really good... Would love to make it... Can you tell me where to purchase "Heritage Streetfood Green Hatch Chili Salsa" I'm not familiar with that brand...

Thank you, Marque

Gourmet Girl Cooks said...

Hi Porscha,

Thank you. I found the salsa at Kroger (I'm in the Atlanta area). If you are not able to find it, you can use one of your favorite salsas in place of it. :-)

Unknown said...

OMG thank you. I had a jar of the Green Hatch Chili Salsa, it was great, but I totally forgot where I acquired it (North of Atlanta). I was about to resort to Amazon when I found your blog! :D

Gourmet Girl Cooks said...

Hi David,

You are welcome. I hope you were able to find more of the salsa locally. Our Kroger has had it on sale half price for quite a while now for some reason. :-)