Metabolic Health Crispy Sprouted Grain Tacos with Turmeric Chicken & Fermented Toppings

Instructions

1. 1

   Combine sprouted grain flour, ground flaxseed, psyllium husk, sea salt, turmeric, ginger, cumin, and black pepper in a large mixing bowl, whisking thoroughly to distribute ingredients evenly.

2. 2

   Create a well in the center of the dry mixture and pour the warm filtered water and 1 tablespoon extra virgin olive oil into it.

3. 3

   Mix the dough using your hands until a shaggy mass forms, then knead vigorously for 7-8 minutes until smooth and elastic, adding water by the teaspoon only if needed (this dough will be slightly denser due to fiber content).

4. 4

   Cover the dough with a damp cloth and rest at room temperature for 15 minutes to allow the psyllium husk to fully hydrate and gluten to develop.

5. 5

   While dough rests, heat 1 tablespoon extra virgin olive oil in a skillet over medium-high heat and sauté the diced red onion until softened and slightly caramelized, approximately 4-5 minutes.

6. 6

   Add the minced garlic and grated ginger to the onion, cooking for 90 seconds until fragrant and aromatic.

7. 7

   Introduce the pasture-raised ground chicken and turmeric to the skillet, breaking it apart with a wooden spoon and cooking until completely opaque with no pink remaining, about 7-9 minutes, stirring occasionally.

8. 8

   Fold in the diced cruciferous vegetables, cayenne pepper, and fresh cilantro, cooking for 2-3 minutes until vegetables are tender-crisp, then remove from heat.

9. 9

   Divide the rested dough into 8 equal portions and roll each into a compact ball.

10. 10

    On a lightly floured surface, flatten each ball into a thin circle approximately 5-6 inches in diameter.

11. 11

    Heat 2-3 tablespoons extra virgin olive oil in a large skillet over medium-high heat until the oil is shimmering and just beginning to smoke.

12. 12

    Place one dough circle carefully into the hot oil and fry for 75-90 seconds until the edges turn golden and crispy, then flip and cook the second side for 60-75 seconds until evenly browned.

13. 13

    Transfer each crispy shell to a paper towel-lined plate using tongs to drain excess oil, then gently fold into a taco shape while still warm and pliable.

14. 14

    In a small bowl, combine the full-fat Greek yogurt with 1 tablespoon lime juice and a pinch of sea salt, stirring until smooth.

15. 15

    Assemble each taco by filling with a generous portion of the turmeric chicken mixture, then top with fermented kimchi, a dollop of turmeric-lime Greek yogurt, a sprinkle of pumpkin seeds, hemp seeds, and fresh scallions.

16. 16

    Serve immediately with additional lime wedges for squeezing, encouraging diners to enhance with extra cilantro or fermented vegetables if desired.

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