Basic Tacos

Time: 25 minutes; for dried beans, allow for 6-8 hours soak plus 30-60 minutes simmering

Servings: 6

2 Tbsp coconut oil

1 onion, chopped

1 lb boneless skinless chicken (breast or thighs) or ground beef

Salt and pepper to taste

2 cloves garlic, minced

2 tsp ground cumin

1 tsp paprika

Dash chili powder

¼ tsp cayenne pepper (optional for heat; omit for mild version)

¾ c dried black beans, soaked and cooked (or 1 can, drained and rinsed)

Sour cream for garnish

Fresh cilantro, chopped, for garnish

Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.

Thinly slice chicken if using. Add the chicken or beef to the onion. Cook until no longer pink. Add a three-finger pinch of salt and a few shakes of ground black pepper. Add the garlic, cumin, paprika, chili powder, and cayenne pepper (if using). Stir to combine and cook until spices are fragrant, about a minute. Stir in the black beans. If the mixture is dry, add water 2 tablespoons at a time until desired sauciness is reached.

Serve over salad greens or in tortillas (see Extras) garnished with sour cream, cilantro, guacamole, and/or salsa (see Sauces, Dips, and Dressings).

Chicken Nuggets

Time & Servings

• 20-30 minutes
• Serves 4-6

Ingredients

Set up 3 dipping stations

Station 1
1/2 c all-purpose flour

Station 2
1 egg
1/4 c water

Station 3
1 c all-purpose flour or Panko or whole wheat pastry flour

2 tsp salt
1 tsp black pepper
1 tsp dried basil
1 tsp dried oregano
½ tsp dried thyme
½ tsp garlic powder
½ tsp onion powder


1-2 boneless skinless chicken breasts
¼ c coconut oil, plus more as needed

Cut chicken into bite-sized pieces and dredge in each of the stations in order, starting with Station 1.

Heat coconut oil in a cast iron skillet over medium-high heat. Add chicken pieces until the bottom of the pan is covered. Don’t add more than one layer of chicken at a time.

Cook, turning the chicken occasionally, until juices run clear. Remove from the pan and serve hot with dipping sauce.

Variations
Chili-fried chicken: Add 1 Tbsp chili powder to seasoned flour.
Curry-fried chicken: Add 2-3 tsp curry powder and ¼ tsp ginger to seasoned flour.
Cheesy-fried chicken: Reduce flour to ½ c and add ½ c finely grated Parmesan cheese and 1 Tbsp oregano or marjoram.
Crisp-fried chicken: Replace the egg mixture at Station 2 with buttermilk or cream.