Verde Crispy Chicken Thigh Tacos (Grain Free)

Ingredients 

3/4 cup Otto’s Cassava Flour 

2 tbsp olive oil 

1/3 cup hot water

1/4 tsp kosher salt 

16 oz. Chicken Thighs skin on 

1/4 cup pickled jalapeño juice 

1 tsp garlic powder

1/2 jar siete enchilada sauce 

1/2 avocado 

1/4 white onion, thinly sliced 

Marinade chicken thighs in jalapeño juice, garlic powder, and 1/3 cup siete enchilada sauce for 2+ hours. Bake in the air fryer at 380 for 20 minutes, flip half way. 

For the tortillas, mix cassava flour, salt, hot water, and olive oil together and roll into 8 balls. Place each ball between parchment paper and roll until flat. Cook on steel frying pan on high for 1-2 minutes per side. 

Warm remaining enchilada sauce and serve with sliced avocado and white onion. 

Enjoy!