Paleo Chicken Salad Tacos

In a medium bowl, combine the almond flour, beet powder, tapioca flour, and salt

Add the avocado oil and 1/3 cup water and stir until completely combined

Let the mixture sit for 15 minutes, until the tapioca has absorbed some of the liquid and the dough takes on a more manageable consistency

Place some parchment paper on a work surface and sprinkle it with cassava flour. Divide the dough into 4 equal portions

Flour your hand with cassava flour and pick up one portion of dough. Sprinkle a little more flour on top and roll the dough into a ball shape. Place it on the parchment paper and flatten it with your hand. Add a little more flour and place another piece of parchment on top. With a rolling pin, roll it into a 6- to 7-inch circle. If necessary, lift the paper and sprinkle more flour so that it does not stick

Heat a cast-iron skillet over medium-high heat without oil

With an oversize metal spatula or cake lifter, slowly remove the tortilla from the paper and place it in the pan. Lightly brown the tortilla on both sides, 1 to 1.5 minutes per side

Transfer the tortilla to a kitchen towel–lined plate. Cover it with another kitchen towel to keep it warm and moist

Repeat to make the other three tortillas

In a bowl, combine the diced red onion, diced fresh peach, shredded chicken, cashew mayonnaise or favorite mayo, lime juice, and chopped fresh cilantro

Mix well and season with salt to taste

Assemble the tacos by filling each paleo pink tortilla with the chicken salad mixture and adding baby spinach and avocado slices

Use frozen precooked shredded chicken for convenience