On one plate, add the crushed pork rinds. In large bowl, add the eggs and water and whisk until combined. On a third plate, place the coconut flour. Set aside
Take the Pollo Asada chicken breasts and slice in to 1/2" thick pieces. You should get 3 "taco shells" from each breast. With a mallet, pound each breast to 1/2" thickness if your "shell" is too thick.
Place a large skillet over medium heat and add the coconut oil and melt.
Take each "Chicken taco shell" and first coat on both sides with coconut flour, then egg wash, then the pork rinds.
Place the chicken taco shell in the hot coconut oil and cook for 4 to 6 minutes per side until golden brown, remove from the pan and place on a paper towel. Repeat.
Take your chicken taco shell and fold. You can then add in your toppings like fresh salsa, guacamole, lettuce, cheeses and more.