Gluten-Free, Dairy-Free, Serves 6
- 2 Tbsp olive oil
- 1 lb ground chicken
- 2 tsp chipotle chili powder
- 1 yellow onion diced
- 2 tsp smoked paprika
- 1 1/2 tsp ground cumin
- 1/4 tsp crushed red pepper
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tsp sea salt
- 1/4 cup fresh cilantro chopped
- 2 cups vegan sharp cheddar
- 12 gluten-free taco shells of choice
Dressing:
- 1 cup vegan greek yogurt
- 3/4 cup fresh cilantro finely chopped
- 1 tsp garlic powder
- 1/4 cup pickled jalapenos minced
- 2 Tbsp jalapeno brine
- 1 tsp onion powder
- juice of 2 limes
- 1/2 avocado
- 1 tsp sea salt
Directions:
Into a bowl combine all the ingredients for the dressing and set in the refrigerator. Over medium-high heat, heat up the oil in a skillet. Saute the onions in the oil. After one to two minutes before adding the chicken. Once the chicken has been added mix in the seasonings and brown the chicken. Scoop the chicken into the taco shells and cheese. For crispy tacos, place the tacos with meat and cheese into an air-fryer to cook until crispy. Top with dressing and enjoy.