Keto Chipotle Chicken Taco
Elevate your taco night with this bold and flavorful Keto Chipotle Chicken Taco recipe, a perfect low-carb twist on a classic favorite. Tender, juicy chicken thighs are marinated in a smoky chipotle blend with garlic, lime juice, and warming spices, then grilled to perfection for an irresistible charred flavor. Serve the sizzling chicken strips atop crisp romaine or iceberg lettuce leaves, creating a delicious shell that’s both keto-friendly and delightfully fresh. Crown your tacos with creamy avocado slices, vibrant red onions, and fragrant cilantro for a burst of texture and color. Optional sour cream adds a cooling touch to balance the heat, making these tacos a perfect quick dinner or crowd-pleasing party dish. Ready in under 40 minutes, this recipe delivers bold flavors while staying true to your keto lifestyle!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 large leaves romaine or iceberg lettuce leaves
- 1 avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup red onion, thinly sliced
- 0.5 cup sour cream (optional)
Instructions
Begin by preparing the marinade. In a blender or food processor, combine the chipotle peppers, olive oil, lime juice, minced garlic, cumin, oregano, salt, and black pepper. Blend until smooth.
Place the chicken thighs in a zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each thigh is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
When ready to cook, preheat a grill or grill pan over medium-high heat.
Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is thoroughly cooked.
Once cooked, transfer the chicken to a clean cutting board. Allow it to rest for 5 minutes before slicing into thin strips.
To assemble the tacos, take a lettuce leaf and place a few slices of chipotle chicken in the center. Top with sliced avocado, chopped cilantro, red onion slices, and a dollop of sour cream if desired.
Repeat with the remaining ingredients and serve immediately. Enjoy your Keto Chipotle Chicken Tacos!
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 1915 mg | 83% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 10.4 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 362 mg | 28% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2623 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
