By JJ Virgin

Cassava Chicken Tacos With Zesty Lime Crema


May 10, 2023

Makes: 4 servings


1 can coconut cream

1½ lbs. boneless, skinless chicken breast, diced into bite-sized pieces

½ cup red onion, chopped

¼ cup chopped cilantro

Juice and zest of 1 lime

¼ tsp sea salt

(2) 4-oz cans diced green chilies

1 tsp avocado oil

1 pack of 8 Siete Cassava Tortillas

For the marinade:

3 tbsp avocado oil

3 tbsp apple cider vinegar

1 lemon, juiced

2 green onions, chopped

½ jalapeno or serrano pepper, seeded and finely chopped

2 scoops Reignite Wellness™ Extra Fiber

1 tsp sea salt

½ tsp granulated garlic powder

½ tsp granulated onion powder

1 tsp paprika

½ tsp ground cumin

1 tsp chili powder


1Place coconut cream in the refrigerator overnight or place in the freezer for 20 minutes. Do not shake the can.

2Blend all ingredients for marinade in a small blender. Place marinade in a medium-sized bowl.

3Add chicken to the marinade and mix with clean hands. Set in the refrigerator for 30 minutes to 1 hour. (Alternatively, refrigerate overnight.)

4In a separate bowl, add the chopped onion and cilantro. Mix and set aside.

5Remove coconut cream from the fridge and open can. Scoop out the top creamy part into a bowl. Add the lime zest, juice, and salt. Stir with a whisk until combined. Place in the refrigerator until needed.

6Place a sauté pan on medium-low heat. Place marinated chicken and green chilis in the skillet. After 5 minutes, add ¼ cup of water to the pan and cook for 10 more minutes. Turn the heat off.

7In a separate pan, place 1 tsp avocado oil on low heat. Add each tortilla one at a time. Heat for 2 minutes on each side.

8Place 2 tortillas on each plate with 2 scoops of chicken, cilantro-onion mix, and a swirl of lime crema. Enjoy!

9Place leftovers in an airtight container for up to 4 days.


Nutrition Facts

Total Fat27g
Total Carbohydrates33g
Dietary Fiber6g