Blackened Chicken Tacos with Cilantro & Lime Avocado topping - Paleo

Chicken Ingredients:
2 large chicken breasts, cut in half to thin them out
Blackening seasonings, or if you don't have that:
        Pepper
        Paprika
        Chili Powder
        Garlic Powder
        dash of Cumin (optional)
2 Tbsp olive oil

Topping:
1/2 large ripe avocado
juice of 1 lime
1 tsp minced garlic
2 Tbsp chopped cilantro
hot pepper of choice (I subbed some Thai Sriracha Hot Chili Sauce to add a kick)
dash salt
1 diced tomato OR salsa

Paleo Tortillas:
1/2 C almond flour
1/3 C coconut flour
1/3 C arrowroot flour/starch
2 eggs
2 tbsp coconut oil (melted)
1-2 tbsp water (as needed)
dash salt

First, mix the ingredients for the tortillas in a bowl, until well blended.  Scoop out about 1/4 cup of dough onto syran wrap, and cover with another layer of syran wrap, then roll out with a rolling pin until thin. Cook these in a frying pan with additional coconut oil or olive oil at the same time your chicken is cooking. They will not be as pliable as typical tortillas...

Heat the olive oil on medium high heat, and when warm, add the seasoned chicken breasts. Cook until no longer pink (time will vary depending on the thickness of your chicken).

Chop and blend the avocado, lime juice, cilantro, pepper and salt until it is similar to guacamole (chunky, if you like). Sprinkle in the tomato, or add the salsa at the end.

Build your own Blackened Chicken with Cilantro & Lime Avocado dressing Taco, and you can forget you're eating Paleo for a meal!