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Posted by Marsha on July 17th, 2014

Recipe: Tapatillas

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Finished plate

This is a fun recipe that's full of crunch, and versatility. The key is in heating the sprouted corn tortilla until it is crunchy like a tostada. The total net carbs, depending on your toppings can still be quite low, but stack the toppings high and limit your number of corn tortillas. 














Ingredients (for ~4 servings):
sprouted corn tortillas (each tortilla has 5 net  carbs)
2 organic chicken breasts
2-3 cloves of fresh garlic, minced or chopped finely
Coconut oil
Optional - home grown sprouts [see: How to grow sprouts], or store bought sprouts
Optional - grated cheddar cheese for on top of your meat
Optional - roasted chopped green chilies, which goes on top of the cheese

Coleslaw:
1/2 head of organic red cabbage
1/2 red or orange bell pepper
cilantro

Dressing for coleslaw
:
4 tablespoons organic lemon juice
4 tablespoons olive oil
Salt & Pepper to taste

or you can use Marsha's Versatile Dressing [see Marsha's Dressing for instructions]


garlic and herbs

Put 1-2 tablespoons of coconut oil into a medium-large fry pan, turn to medium heat. Add minced garlic cloves (and any spices you want for flavor) and fry for 2-3 minutes. Cut the chicken breast into small cubes, or long thin strips. Add the chicken to the fry pan once the garlic starts to turn brown. Cook the chicken until it is fully cooked, then remove from the heat.

Crisping the tortillas
Turn on the oven to 400F. Place the corn tortillas onto a cookie sheet. Once the oven has reached 400F, place the cookie sheet with the tortillas into the oven. It takes approximately 5 minutes for the tortillas to crisp up, but be careful as they will burn quickly too. You will have to monitor the tortillas until they are golden brown, monitor the time it takes so you know how long it will take for the next ones. This also works great in a toaster oven, especially if you only want to do 1-2 corn tortillas

making coleslaw

Making the coleslaw
Finely shred the red cabbage into a large bowl, then cut the bell pepper and cilantro into small pieces and add to the cabbage. An option here is to add some finely shredded carrots too. Mix the dressing in a separate bowl, pour over the cabbage and toss thoroughly so you coat all of the cabbage. Letting the cabbage sit for 20-30 minutes will help in melding the flavors, making the coleslaw first allows for this to happen.

 

Now it's time to make your tapatillas.
1. Put crispy tortilla on a large plate
2. put a layer of chicken
3. Optional - grated cheese, then roasted green chilies
4. stack high with the coleslaw
5. top with fresh home grown sprouts
making tapatillas add toppings top with sprouts













 
Categories: Blog Articles, Recipes

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