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Gluten-Free Blackened Chicken Tacos
Lightly battered in potato starch, lime juice and roasted spices, these crowd-pleasing tacos can be made quickly. A delicious way to celebrate Cinco de Mayo, they're great with either chicken or tilapia, if fish is tolerated.
2 whole chicken breasts, boneless, skinless,
or 4-6 tilapia fillets, about 1 pound
2 teaspoons chili powder
½ teaspoon ground cinnamon
1 teaspoon Mexican oregano or regular
¼ teaspoon ground cloves
¼ teaspoon allspice
½ cup potato starch
1 lime, juiced
2 tablespoons coconut or olive oil, for sautéing
10 gluten-free tortillas
1. Rinse chicken or fish and pat dry.
2. In a small sauté pan, add chili powder, cinnamon, oregano, clove and allspice to pan. Roast spices over medium heat until they begin to have a strong fragrance, about 2 to 3 minutes. Remove from heat and let cool.
3. In a medium-size bowl, blend potato starch with roasted spices.
4. In separate bowl, place lime juice. Dip chicken pieces or fillets in lime juice and then in starch/spice mixture.
5. Heat oil in a pan and sauté fillets for 2 to 3 minutes on each side. Do not overcrowd the pan. For blackened chicken, cook 5 to 7 minutes per side or until meat is firm to touch. Remove from pan and serve with warm tortillas and your favorite toppings.