Instructions

1. For taco shell – shred your cheese finely and mix together.
2. Over medium heat place 2 oz of cheese in a nonstick 10″ skillet (not greased), and pat your cheese out as thin as possible.
3. Sprinkle cheese with a little cajun seasoning blend.
4. Allow the cheese to lightly brown (about 2 minutes) and then flip to the other side.
5. Brown this side and then take it out of the pan and immediately drape it over the outside of a bowl.
6. Allow cooling (it will harden as it cools).
7. When cool, an edible shell for your salad is created.
8. Repeat this step 3 more times to make the other shells.
9. Filling: in another skillet, saute your chicken in a little coconut oil for about 10 minutes. Add water, ground cumin, coriander, chili powder, liquid amino, red pepper.
10. Saute for another 5 minutes or until the chicken is done.
11. In a small bowl add 1 tsp of arrowroot powder and 1 tsp of water.
12. Mix well and add to the chicken mixture and simmer until it thickens (about a minute).
13. Place 1 cup of salad greens, 2 tbsp of chopped cilantro, and chopped tomatoes in your taco shell.
14. Top with your choice of toppings: cheese, sour cream, guacamole, beans, salsa, onions, and olives.