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!