Ingredients

• 1 tbsp. olive or avocado oil
• 2 lbs. ground chicken thigh (can sub for ground chicken breast, ground turkey, or beef)
• salt and pepper, to taste
• 1 tsp. chipotle chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1 tbsp. tomato paste
• 1/2 cup chicken broth

For the Smoked Paprika Aioli

• 1 cup Safflower Seed Oil (or any light in flavor oil such as avocado oil or light olive oil..not extra virgin)
• 1 egg room temp
• 2 cloves garlic minced
• 1/2 tsp. smoked paprika
• 1/2 lemon juiced
• Kosher salt to taste

For the Tacos

• 8 Coconut + Cassava Siete Tortillas (or tortillas of choice/bibb lettuce cups)
• thinly sliced radish
• 1 avocado, sliced
• purple cabbage, thinly sliced or shredded
• cilantro
• lime wedges, for serving
• kale microgreens (optional)

Directions

For the Chipotle Chicken Taco Meat

1. Heat a skillet over medium-high heat. add 1 tbsp oil and the ground chicken thigh with some salt and pepper and cook until meat is browned, breaking up the meat with a back of a spoon during the cooking process.
2. When meat is cooked through (no longer pink), you have the option of draining off the excess fat (your call, i only do this if there is a ton of excess fat depending on the type of meat I am using). Either way, reduce heat to medium and add the chipotle chili powder, cumin, oregano, and the tomato paste. Stir until well combined.
3. Pour in the chicken broth and let cook until reduced, about 5 more minutes. Cover and remove from heat and keep warm while you prepare your tacos.

For the Aioli

1. Pour safflower oil in a mason jar that is wide enough to just fit an immersion blender. Crack egg into the jar and let settle on the bottom. Take immersion blender and place all the way down into the jar so the blade is situated directly over the yolk. Turn immersion blender on and very slowly raise up and down throughout the mixture so that it emulsifies, roughly 30-45 seconds.
2. Add remaining aioli ingredients and blend once more using the immersion blender.

For the Tacos

1. I prepare my tortillas over a stovetop gas burner over medium-low heat. Place tortillas directly over the flame and char them until lightly charred and bubbly on each side, about 1 minute per side. If you have a gas stove, do this in a skillet lightly sprayed or drizzled with oil.
2. Place cabbage, chipotle chicken meat, radishes, and avocado into the tortillas or lettuce cups. Top with aioli, cilantro, and micro greens.
3. Serve and enjoy!