Open-faced Tacos
FODMAP As I was whacking away at a boneless chicken thigh for
Ingredients
- 2 lb (910 g) boneless, skinless chicken
- 1/3 cup (80 ml) avocado oil, or ⅓ cup (70 g)
- 1 lb (455 g) ground beef
- 1 clove garlic, minced
- 1½ teaspoons chili powder
- 0.5 tsp ground cumin
- 0.5 tsp paprika
- 0.5 tsp finely ground sea salt
- 0.3 tsp red pepper flakes
- 1/8 tsp ground black pepper
- 2/3 cup (95 g) shredded cheddar cheese (dairy-free
- 1 small tomato, diced
- 4 leaves green leaf lettuce, chopped
Instructions
- 1
Place the chicken thighs on a sheet of parchment paper. Using a meat mallet, pound the thighs until they’re ¼ inch (6 mm) thick. Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for 10 minutes, then flip and cook for another 10 minutes, or until each side is golden and the internal temperature reaches 165°F (74°C). Meanwhile, place the ground beef, garlic, chili powder, cumin, paprika, salt, red pepper flakes, and black pepper in another large frying pan. Cook over medium heat until the meat is no longer pink, about 10 minutes, stirring to crumble it as it cooks. To assemble, place the cooked chicken “tortillas” on serving plates and top with the ground beef filling, then the shredded cheese, diced tomato, and chopped lettuce. Dig in!