For the buffalo chicken:

• 1 lb boneless, skinless chicken breasts
• 1/3 cup + 2 tablespoons Frank’s Red Hot sauce
• 2 tablespoons ghee or grass-fed butter
• 1/2 tablespoon coconut aminos
• 1/2 tablespoon apple cider vinegar
• 1/2 teaspoon sea salt
• 1 large garlic clove, minced
• 1/4 teaspoon ground black pepper

For the ranch dressing:

• 1/2 cup paleo mayo
• 2 tablespoons coconut milk
• 2-3 tablespoons chopped fresh dill
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

For the tacos:

• 1 batch cassava flour tortillas (my recipe is in my free ebook, or you can use store-bought)
• pickled red onions (follow these instructions, just use red onions instead of radishes!)
• 1/4 cup chopped cilantro, for garnish
• lime wedges, for garnish