Inside Health Magazine: A Better You Starts With What's Inside May. 2016 | Page 20

Chicken Tacos
BY MARY CAPONE

Lightly battered in potato starch, lime juice and roasted spices, these crowdpleasing tacos can be made quickly. A delicious way to celebrate Cinco de
Mayo, they’re great with either chicken or tilapia, if fish is tolerated.
2 whole chicken breasts,
boneless, skinless, or 4-6
tilapia fillets, about 1 pound

¼ teaspoon allspice

2 teaspoons chili powder

1 lime, juiced

½ teaspoon ground cinnamon

2 tablespoons coconut oil or
olive oil, for sautéing

1 teaspoon Mexican oregano or
regular dried oregano

½ cup potato starch
(not potato flour)

10 gluten-free tortillas

¼ teaspoon ground cloves
1. Rinse chicken or fish and pat dry.
2. In a small sauté pan, add chili powder, cinnamon, oregano, cloves
and allspice to pan. Roast spices over medium heat until they begin to
have a strong fragrance, about 2 to 3 minutes. Remove from heat and
let cool.
3. In a medium-size bowl, blend potato starch with roasted spices.

Jules’ Homemade All-Purpose Flour Blend
To make very fine rice flour, process regular rice flour in a food
processor, blender or clean coffee grinder until very fine.
1 cup cornstarch, tapioca starch or arrowroot powder
1 cup potato starch, tapioca starch or arrowroot powder
1 cup very fine white rice flour, sorghum flour or
buckwheat flour
½ cup corn flour, millet flour, sorghum flour or brown rice flour
½ cup tapioca starch, cornstarch or arrowroot powder
4 teaspoons xanthan gum or guar gum
Whisk ingredients together in a large bowl until well combined.
Refrigerate in a large zip-top bag or a sealed container until used.
Makes 4 cups.