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Buttery Cholula Chicken Tacos with Easy Cassava Flour Tortillas

These Buttery Cholula Chicken Tacos make a tasty addition to your taco repertoire. The filling simply involves some poached and shredded chicken breast that is drenched in a sauce bursting with flavor thanks to Cholula Original Hot Sauce. The gluten-free Cassava Flour Tortillas are easy to make and will leave you and your partner feeling satisfied without the guilt of cheating on your Paleo diet.

Buttery Cholula Chicken Tacos with Easy Cassava Flour Tortillas

This post was sponsored by Cholula® Hot Sauce. It was originally published February 16, 2018 and last updated May 24, 2020.

Allow me to set the scene: you’re sitting at a candlelit table in a opulent—yet very cozy—restaurant. Boney James, Dave Koz, or the smooth jazz artist of your choice echoes softly in the background.

Across the table from you sits your lovely date. He/She stares longly into your eyes; it’s been a magical past few months. Could He/She be the one?

After what seems like an eternity, the waiter finally appears with your entrees. He lifts the overly-ornate silver platter cover to reveal…a plate of tacos.

Far fetched? Not in my world. Tacos make a perfect date night dish. They’re fun, down-to-earth, and like to mix it up. Tacos can also get dressed to the nines without the slightest hint of pretension (they sound a lot like you, don’t they?). 

All in all, it is a meal guaranteed to impress any date—I would probably omit the smooth jazz though.

How to Make Cassava Flour Tortillas

Start the tortillas by whisking together 3/4 cup of cassava flour with 2 tablespoons of ground flax and 1/2 teaspoon salt. Mix in 2 tablespoons of softened ghee until little crumbles form.

Stir in 2/3 cup of warm water and kneed the dough into a smooth ball with your hands. It should have some moisture, but not be super sticky. Adjust with a little more water or flour as necessary.

Divide the dough into roughly 6 smaller balls. Using one sheet of parchment paper below and one above, roll the balls into thin tortilla-like shapes.

Rolling cassava flour tortillas

I have no problem with leaving my tortillas “rustic.” If you want to get fancy (it is date night after all), you can press the floured edge of a bowl into the dough to form perfect circles..

Heat a dry cast iron skillet over medium heat. Working one tortilla at a time, fry them on each side for about 1-2 minutes until they turn firm and golden brown.

frying cassava flour tortillas

How to Make Buttery Cholula Chicken Tacos

Next it’s time to work on the filling for those tortillas. Add a pound of chicken breast to a saucepan and cover with an inch of water. Bring it to a boil, then reduce the heat and simmer until the breasts are cooked through, about 10-12 minutes.

While the chicken it cooking, you can prep your taco toppings. Anything goes on taco date night, but I love the combination of shredded red cabbage, radishes, avocado, and fresh cilantro.

Drain the chicken and transfer it to a plate to cool. Wipe the saucepan clean, then add 2 tablespoons of ghee and bring to medium high heat. Add 1 cup of diced onion and cook until it softens, about 5 minutes.

onions in ghee

 Add 1 tablespoon of garlic and cook until fragrant, about 30 seconds.

Time to get saucy: pour in 1/2 cup of Cholula Original Hot Sauce plus 1/2 teaspoon of cumin. Stir until it is will combined, then reduce the heat to low.

adding Cholula to Chicken

Shred the chicken and add it back to the saucepan. Toss it in the sauce until thoroughly covered.

Warming Cholula Chicken

Load the tortillias up with the chicken and top with cabbage, radishes, avocado, and cilantro. Garnish with lime wedges and a dash of Cholula for good measure. Enjoy!

Cholula Chicken Tacos with Cassava Flour Tortillas

For another tasty Cholula recipe, check out this Shepherd’s Pie with Mashed Cauliflower!

Cholula Chicken Tacos
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Buttery Cholula Chicken Tacos with Easy Cassava Flour Tortillas

Course Main Course
Cuisine Paleo
Keyword Cholula, tacos
Total Time 1 hour
Servings 2


For the Tortillas

  • 3/4 cup cassava flour
  • 2 tablespoons ground flaxseed
  • 1/2 teaspoon salt
  • 2 tablespoons ghee softened
  • 2/3 cup warm water

For the Tacos

  • 1 pound boneless, skinless chicken breast
  • 2 tablespoons ghee
  • 1 cup onion diced
  • 1 tablespoon garlic minced
  • 1/2 cup Cholula Original Hot Sauce
  • 1/2 teaspoon cumin

For Serving

  • red cabbage shredded
  • radishes sliced
  • avocado sliced
  • fresh cilantro chopped
  • lime wedges


For the Tortillas

  • In a large mixing bowl, whisk together the cassava flour, ground flaxseed, and salt.
  • Mix in the ghee until small crumbles form.
  • Stir in the water and kneed the dough into a smooth ball. The dough should be moist, but not sticky. 
  • Divided the dough in to 6 equal balls. Using two sheets of parchment paper, roll the balls into thin circular shapes.
  • Heat a dry cast iron skillet over medium heat. Fry each tortilla one at a time for 1-2 minutes per side until firm and slightly browned.

For the Tacos

  • Add the chicken breast to a saucepan and cover with 1 inch of water. Bring the pan to a boil, then reduce to a simmer. Cook until the chicken breast reach an internal temperature of 165°F.
  • Transfer the chicken to a plate. Drain the sauce pan and wipe it clean. Return the pan to medium high heat and add the ghee. 
  • Add the onion and cook until softened, about 5 minutes.
  • Add the garlic and cook until fragrant, about 3 seconds.
  • Pour in the hot sauce and sprinkle in the cumin. Stir well to combine and reduce the heat the low.
  • Shred the chicken breast with two forks. Transfer it back to the pan and toss in the sauce until well coated.
  • Serve the chicken on the tortillas and top with cabbage, radishes, cilantro, avocado, and cilantro. Garnish with lime wedges.
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