Blackened Chicken Tacos

Post date: Apr 30, 2015 6:18:24 PM

2 whole chicken breasts, boneless/skinless OR 4-6 Tilapia fillets, about 1 pound

2 tsp. chili powder

1/2 tsp. ground cinnamon

1 tsp. Mexican oregano or regular dried oregano

1/4 tsp. ground cloves

1/4 tsp. allspice

1/2 cup potato starch

1 lime, juiced

2 Tbsp. coconut or olive oil, for sauteing

10 gluten-free tortillas

Directions:

Rinse chicken or fish and pat dry.

In a small saute 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.

In a medium-size bowl, blend potato starch with roasted spices.

In a separate bowl, place lime juice. Dip chicken pieces or fillets in lime juice and then in starch/spice mixture.

Heat oil in a pan and saute 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.