Instructions

• 1

  Break chicken strips apart by massaging pouch before opening. Cut open pouch, thoroughly drain chicken broth, and discard. Set chicken aside.

• 2

  In a large skillet, over MEDIUM-HIGH, add 1/2 TBSP oil. Heat two tortillas at a time, for 1 minute, fold with rubber spatula, and lightly brown on both sides. Transfer tortillas to paper towel and pat dry. Continue to cook and form the remaining 4 tortillas, as stated above. Salt tortillas and set aside.

• 3

  Place onion slices in a strainer over the kitchen sink. Bring 3 cups of water to a boil, and pour over onions. Leave onions in the strainer until pickling liquid is ready.

• 4

  In a small saucepan add vinegar, garlic, cloves, peppercorn, and salt. Bring pickling liquid to a boil. Remove from heat, and pour into a glass bowl. Add lemon juice and onions, and set aside to steep.

  Onions can be made ahead and stored in the refrigerator up to a month ahead.

• 5

  In a small bowl mix chopped avocado, Kevin’s Taco Seasoning, and lime juice. Set aside.

• 6

  Heat skillet over MEDIUM-HIGH for 1 minute and add 1 TBSP of your preferred cooking oil. Add chicken and separate strips with tongs. Cook for 1-2 minutes on each side until lightly browned.

  Make sure to have all of your toppings prepared. Kevin’s Tikka Masala Chicken is done in less than 5 minutes!

• 7

  Add Kevin’s Tikka Masala Sauce. Reduce heat to LOW, and simmer 30 seconds, stirring chicken to coat with sauce.

  Add your favorite hot sauce or 1/2 teaspoon crushed red pepper to kick up the heat. Chicken Tikka Masala is not spicy heat just spiced with delicious flavor.

• 8

  To assemble: Evenly stuff fried tortilla shells with Kevin’s Chicken Tikka Masala. Top with a combination of your favorite taco toppings.

  Try these Kevin’s Natural Foods Entrées to change up your Taco Tuesdays: Grass-Fed Beef with Cilantro Lime Sauce, Buffalo-Style Chicken, Korean BBQ-Style Chicken, Cilantro Lime Chicken, and Chipotle Lime Chicken.