Lime Chicken Cassava Tacos

I have grown to absolutely love Cassava Tortillas. And pretty much anything Cassava.

Cassava, also known as Yucca, is a high carbohydrate root vegetable. It is a wonderful alternative to use for tortillas, chips, biscuits, bread, and flour as it does not contain the protein gluten. Cassava is also high in fiber and a good source of the minerals calcium, phosphorus, manganese, iron, and potassium.

This is a great weeknight recipe. I like to make the crockpot shredded chicken the night before or during the day while at work. I also make the cassava tortilla dough ahead of time so we just have to roll it out and cook the tortillas on the skillet. When we come home from work, there is a meal ready to go! All we have to do is assemble the tacos. Plus, there is plenty of chicken leftover for lunch for the rest of the week. The leftover chicken makes a great topping to any salad.

Cassava Tortilla Ingredients:

1 cup Cassava Flour

1/3 cup warm filtered water

2 tbsp melted coconut oil or avocado oil

1/2 tsp. sea salt

Directions:

Mix the cassava flour and the salt together. Then, add the warm water and coconut or avocado oil. Mix all ingredients together, folding until fully incorporated. The dough should not be too wet nor too dry, add more warm water if needed. Divide into golf ball size portions – will make about 5. Roll each dough ball out between two pieces of parchment paper until thin but not too thin as the flour will rip when you peel it off the parchment paper. Heat a skillet over medium heat. Once heated, place the tortilla on skillet. Bubbles will form after about 1 minute. Then, flip. Continue flipping until each side is slightly browned. Remove tortilla from skillet and let cool on a wire rack. Enjoy!

Crockpot Shredded Chicken Ingredients:

4 chicken breast

2 limes, juiced

1 jar of organic salsa

Sea salt and Pepper to taste

Directions:

Place the chicken, juice from 2 limes, a jar of salsa and sea salt and pepper in the crockpot and mix all ingredients. Cook on low for 6-8 hours until the chicken is cooked and can be easily pulled apart and shredded with a fork. Shred and mix all ingredients together. Enjoy!

Toppings: 

Arugula, avocado, red onion, salsa, hot sauce, sprouts, cheese or anything you desire!