Healthy Navajo Tacos
An almond flour griddle cake and chicken help to make this spin on the classic Navajo tacos healthy and delicious!
Servings: 4 people
Ingredients
- Almond Flour Griddle Cake:
- 6 eggs
- 1/2 teaspoon salt
- 1 cup almond flour - finely ground
- 1 teaspoon baking powder
- Grilled Corn:
- 2 cups corn - or 2-3 corn on the cob or canned or frozen corn
- 1 tablespoon olive oil
- pinch of salt
- For Chicken:
- 1 pound chicken breast - diced
- 4 ounces roasted green chilies
- 1/2 white or yellow onion - diced
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Toppings:
- 1 - 15 ounce red kidney beans
- shredded lettuce
- fresh tomatoes - diced
- cheddar cheese - shredded
- sliced black olives
- sour cream
- ranch dressing - optional
- Salsa - optional
Instructions
- Instructions for griddle cake:
- Add the eggs, salt, almond flour and baking powder to a bowl and mix together well.
- On a heated nonstick pan or griddle, add 1/2 cup of batter and spread it around to make a large circle.
- cook until the under side is golden brown or easy to flip over.
- Flip and cook until fully cooked.
- Instructions for Pan Roasted Corn:
- If using corn on the cob, remove corn from the cobb with a knife.
- Add corn with oil and salt to a pan and sauté on medium heat for roughly 5 minutes, until the corn begins to char slightly.
- Remove from heat and set aside.
- Instructions for chicken:
- Dice up chicken breasts, add to a pan with diced onion and green chilies.
- Season mixture with salt, onion powder, chili powder and garlic powder and cook until chicken is cooked through.
- Assembly:
- Drain, rinse and heat kidney beans. dice lettuce and tomato.
- Add the almond flour griddle cake on bottom, add chicken, chili and onion mixture, add beans, corn, lettuce, tomatoes, olives, cheese, salsa, sour cream and ranch dressing or whatever toppings you love.
- Enjoy!