• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

Make the Honey Mustard.

• Follow this recipe. Once done, set the honey mustard aside in the fridge.

Make the Carnivore Tortillas.

• Follow this recipe. Once done, set the tortillas aside to rest.

Make the taco base (chicken thighs + bacon).

• Chop the raw bacon into bite-sized pieces (no more than 1 in x 1 in).
• Throw the bacon pieces into a pan and cook on medium heat until the pieces start to brown. They should not be crispy yet.
• While the bacon is cooking, cut the raw chicken thighs into long, thin pieces (about 2 in x 1/2 in) - think slivers.
• The pan should be filled with bacon fat by now, and the bacon should be almost done. Add the raw chicken thighs to the pan and cook on low-medium heat. The chicken thighs will fry in the bacon fat and the bacon will begin to crisp. This can take up to 15-20 minutes.
• Once the chicken thighs are browned and the bacon is crispy, salt to taste, then the taco base is done. Set it aside to cool.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Put it all together.

• Chop the avocados into cubes, cabbage into thin pieces, limes in half to prepare them for juicing, and finely chop the fresh cilantro.
• As a base for the taco filling, fill a tortilla with the chicken thigh-bacon mixture. Top with cubes of avocado, cabbage, and finely chopped cilantro.
• Squeeze lime juice over the taco and drizzle with Honey Mustard sauce.
• Savor and enjoy!