Chipotle Chicken Street Tacos with Dairy Free Avocado Crema (low FODMAP)

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These tacos are so simple and pack just a little heat. The chipotle chicken is smoky with a touch of spicy, which pairs great with the creamy avocado crema sauce. Lots of fun fresh flavors go on these tacos, fresh cilantro, lime, purple cabbage, and jalapenos if you like more spice! This recipe is dairy free and onion and garlic free to make it low FODMAP, but everyone will enjoy them!

Start by washing all your fresh ingredients for your crema. You will need avocado, cilantro, limes, water and dairy free sour cream. Juice your limes and measure out your water and sour cream.

Add all your ingredients to your blender and blend until mostly smooth, some cilantro pieces are okay. Add to a dish or condiment bottle and set aside.

Now wash your other fresh ingredients needed for your tacos. Chop your cabbage nice and fine, I find using a peeler works great if you like really thin cabbage. Chop your cilantro roughly, slice lime wedges, and dice your fresh jalapeno.

Prep all your seasonings in one bowl and set aside. Then dice your chicken into bite sized pieces and add your oil and chicken to a skillet, cook on medium-high heat until totally cooked through. Add your seasonings while cooking and mix well.

Build your tacos how you would like, and enjoy! The crema and chicken keeps for about one week in the fridge.

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Ingredients

[Serves about 6]

Chicken

1 1/2 - 2 lbs. chicken tenderloins or breast chunked into bite sized pieces

1 Tbsp oil of your choice to cook the chicken

1 tsp chipotle chili powder

1 tsp dried cilantro (or 1 Tbsp chopped fresh)

1 tsp cumin

1/2 tsp ground dried oregano

1/4 tsp smoked paprika

1/2 salt

Crema

1 ripe avocado

1/4 cup dairy free sour cream

1/4 cup lime juice (fresh or concentrate)

About 1/4 cup bundle of fresh cilantro stems and all

1/3-1/2 cup water (start with 1/3, if you are having trouble blending add more)

Other ingredients

Corn or flour tortillas (small size)

1-2 finely diced jalapenos

1/4 head of purple cabbage shredded

Lime wedges for additional flavor

Fresh cilantro chopped

Directions

1. Start by making your crema. You will need a blender.

2. Wash your fresh ingredients and juice your limes.

3. Add your avocado, dairy free sour cream, lime juice, water and cilantro to your blender. Blend until almost completely smooth, some cilantro pieces are alright. Add to a bowl or condiment bottle and set aside.

4. Next you will want to prepare your cabbage. Wash then chop into nice thin pieces. Sometimes I like to use a peeler to make extra fine pieces, but this method takes slightly longer.

5. Cut up a lime into wedges for additional garnish and juice to add to your tacos.

6. Roughly chop your cilantro.

7. And lastly, finely dice your jalapenos. I recommend using gloves.

8. In a bowl, measure out all your seasonings and set aside.

9. Now you will need to dice up your chicken into bite sized pieces. Add oil to your pan then add your chicken.

10. Turn your burner on medium-high heat and cook for about 5-10 minutes, flipping and stirring occasionally until all pieces are fully cooked.

11. While the chicken cooks, sprinkle on all your seasonings. Mix to coat all the pieces well.

12. Once the chicken is cooked, turn off the burner and add the chicken to a covered contain to keep it warm.

13. Now grab your tortillas and assemble your tacos how you like them and enjoy!

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