Paleo Lemon Blueberry Muffins

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Paleo Lemon Blueberry Muffins

These tacos were so good. I love the crispy skin version which is a bit different from your standard ground meat tacos. The cilantro lime sauce was amazing too!

Ingredients

FOR GARLIC CILANTRO LIME SAUCE:

• 1/2 teaspoon salt
• juice of 2 limes
• 1/2 cup sour cream or full-fat Greek yogurt
• 1/4 cup oil
• 1/4 cup water
• 1/2 cup chopped green onions
• 1/2 cup cilantro leaves
• 2 cloves garlic

FOR CHICKEN TACOS:

• 8 small tortillas, corn or flour
• 1-2 smashed avocados, Cotija cheese, and lime wedges for serving
• 8 Tyson Crispy Chicken Strips
• 2-3 cups shredded green cabbage

Instructions

1. Frist Chicken strips: Preheat oven to 400°F. Place frozen strips on baking sheet. Heat 18-20 minutes.
2. Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth.
3. Slaw: Toss some of the sauce (not all) with the cabbage. Leftover sauce will be used to top the tacos.
4. Assembly: Assemble tacos in this order for easier eating: smashed avocado, slaw, and chicken strips. 
5. Finish with Cotjia cheese, lime wedges, and extra sauce.

FOR THE OPTIONAL GLAZE:

1. Whisk the confectioners' sugar and lemon juice together. Drizzle over muffins.
2. Enjoy It !

Recipes adapted from :   https://www.kimscravings.com/crispy-chicken-tacos/