It's Time To Get Fat. Real Fat!

Adobo Chicken Schmaltz Tacos with Pineapple Mango Salsa & Avocado Crema

There’s no better recipe suited to try out our new Chicken Fat! Soft and pliable Grain-free Tortillas get a lovely depth of flavor with a little schmaltz added to the batter. Fill them with Adobo Chicken seared a deep golden brown with the help of a little more schmaltz. And a drizzle of Cilantro-Avocado Crema (including schmaltz where you may normally find mayo!) is the perfect pairing. Top with a refreshingly tropical Pineapple Mango Salsa, fresh cabbage, and any other fixings you prefer. One bite and it’s guaranteed you will fall in love with this diverse fat! Check out our simple adobo chicken schmaltz tacos recipe below.


For the Grain-Free Schmaltz Tortillas:
    • Yields 6 6-inch tortillas
    • 1 egg
    • ½ cup canned light coconut milk
    • ¼ cup Fatworks Chicken Schmaltz
    • ¼ teaspoon sea salt
    • ¾ cup tapioca starch
    • 2 tablespoons coconut flour
For the Pineapple Mango Salsa:
    • Yields about 4 cups salsa
    • 2 tablespoons extra virgin olive oil
    • 1 lime, juiced
    • 1 teaspoon sea salt
    • ¼ teaspoon black pepper
    • 1 large mango
    • ½ cup medium red onion
    • 2 Roma tomatoes
    • ½ fresh jalapeno, deseeded
    • 1 cup chopped pineapple
    • ½ cup chopped cilantro
For the Cilantro Avocado Crema:
      • Yields about 2 cups sauce
      • 1 ripe avocado
      • ½ cup canned coconut cream
      • 2 tablespoons Fatworks Chicken Schmaltz
      • 1 lime, juiced
      • 1 garlic clove, minced
      • ¼ cup cilantro
      • ½ teaspoon sea salt
      • ¼ teaspoon black pepper
For the Adobo Chicken:
        • Yields 4 servings
        • ½ teaspoon dried oregano
        • 1 teaspoon onion powder
        • ¼ teaspoon ground cumin
        • 1 teaspoon sea salt
        • ½ teaspoon black pepper
        • 2 boneless chicken breasts or 4 boneless chicken thighs
        • Fatworks Chicken Schmaltz, for searing
Prep time: 40 minutes, Cook time: 5 minutes, Total time: 45 minutes
Servings: 6 tacos
Fat: Schmaltz (Chicken Fat)
Tags: Gluten Free, Paleo Friendly



Prepare the Grain-Free Schmaltz Tortillas by adding the egg, coconut milk, schmaltz, and sea salt to a blender. Blend briefly until smooth. Add the tapioca starch and the coconut flour and blend on high speed. Scrape down the sides and allow the batter to rest for 2-3 minutes so the coconut flour is fully absorbed. Blend again on high speed until very smooth.


Heat a heavy-bottomed, minimum 8”-wide skillet over medium heat. Do not grease the pan. Once hot, pour about ¼ cup batter in and tilt the pan slowly to spread the batter into a 6” circle (if a larger tortilla is desired, use about â…“ cup batter at a time). Cook until the edges begin to brown, about 3 minutes.  Flip and cook the other side until equally browned. Slide the tortilla out onto a plate and cover with a towel (this helps them stay soft). Continue with the remaining batter. Keep the tortillas under the towel until serving. They may be warmed in a dry skillet just before filling, as desired.


Prepare the Pineapple Mango Salsa by whisking the extra virgin olive oil, lime juice, sea salt, and black pepper together in a large bowl. Chop the mango, red onion, tomatoes, and jalapeno and add them to the bowl, along with the pineapple and cilantro. Stir well to coat. Set the salsa aside for 15+ minutes before serving to allow the flavors to meld together.


Prepare the Cilantro Avocado Crema by adding the avocado, coconut cream, schmaltz, lime juice, minced garlic, cilantro, sea salt, and black pepper to a blender. Blend on high until smooth and creamy, stopping to scrape down the blender as needed. Keep in a bowl at room temperature until serving.


Prepare the Adobo Chicken by stirring together the oregano, onion powder, cumin, sea salt, and black pepper in a small bowl. Pat the chicken very dry with a paper towel. Coat the chicken liberally on all sides with the seasoning mixture.


Heat a large skillet over medium high heat.  Grease the pan well with schmaltz. Cook the chicken until cooked through and browned on both sides, about 5 minutes each (time needed may change depending on the thickness and whether you use light or dark meat). Remove the chicken to a plate to rest for 5 minutes before slicing.


Assemble the tacos by filling the tortillas with warm Adobo Chicken, Pineapple Mango Salsa, and Cilantro Avocado Crema. Add crumbled cheese, sliced cabbage, extra cilantro, or any other fixings you like!