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If you all know me, you know my love for TACOS!!!!! I grew up in California, and nothing brings me back to feeling like California than a YUMMY homemade taco! California is known for it's abundance of fresh fruits, and vegetables. Here is my YUMMY Crispy Chicken Taco recipe for #NationalTacoDay from my new show on HealthiNation "In The Kitchen with Charles Chen"


  • 2 chicken fillets, cut in half lengthwise
  • 1 tsp of Neocell Super Collagen Powder
  • 1/2 cup almonds, chopped finely
  • 1 tsp liquid aminos (or reduced-sodium soy sauce)
  • dash of pepper
  • 1/2 cup alfalfa sprouts
  • 1/2 cup diced mango
  • 1 shallot, diced
  • juice of half a lemon
  • 2 eggs, whisked
  • 1/2 cup quinoa flour
  • 2 tbsp of coconut oil
  • dash of salt
  • 2 corn tortillas
  • 1/2 an avocado, diced
  • 1/3 cup chopped cherry tomatoes
  • 1/2 cup cilantro, chopped
  • salt and pepper, to taste


Bowl 1: Add soy sauce to whisked eggs. Bowl 2: Mix quinoa flour, Collagen Powder, salt and pepper. Bowl 3: Mix all ingredients for mango salsa (avocado, mango, cherry tomatoes, shallot, cilantro, lemon juice, salt, and pepper) and set aside. Dip both sides of chicken in egg mixture, then dry flour mix, back to egg mixture and lastly, into the chopped almonds (or coconut chips) making sure it sticks on both sides. Heat coconut oil until it is melted. Add the chicken fillets on medium-high heat. Cook for about 4 minutes on each side. Flip the chicken when you see a nice brown crisp forming. Cut cooked chicken fillets accordingly to arrange in a taco. On a toasted corn tortilla, spread avocado. Place chicken fillet. Top with salsa, sprouts, and extra lemon juice. Enjoy!