Cilantro Lime Chicken Tacos

2 Tbsp avocado oil

2 chicken breasts, cut into strips

2 Tbsp chili lime seasoning blend (Trader Joe's)

1/2 tsp sea salt

1/4 tsp coarse ground pepper

1 lime

1 bunch fresh cilantro

8 corn shells

1 Tbsp avocado oil

1 lime

fresh cilantro

canned coconut cream

romaine lettuce, chopped

Frank's Red Hot Sauce (optional)

8 romaine lettuce leaf boats

1 lime

fresh cilantro

canned coconut cream

Frank's Red Hot Sauce (optional)

In a skillet over medium heat, add the avocado oil and chicken breast strips. Add the chili lime seasoning blend, sea salt, pepper, fresh lime juice from 1 lime, and chopped fresh cilantro. Stir into the chicken. Let the chicken cook for 5-7 minutes on each side or until cooked through.
Warm the corn shells in a small skillet with 1/2 tsp avocado oil per corn shell. Cook on medium-high heat for about 1 minute on each side. Remove from the skillet.
In each corn shell add a few chicken strips, a small handful of romaine lettuce, a squeeze of fresh lime, a few pieces of fresh cilantro, a dollop of coconut cream, and (if using) a few drops of Frank's Red Hot Sauce. Serve.

In each romaine lettuce boat, add a few strips of chicken, a squeeze of fresh lime, a dollop of coconut cream, fresh cilantro, and (if using) a few drops of Frank's Red Hot Sauce. Serve.

This Article And Recipe Adapted From This Site