Keto Chipotle Tacos
Experience a bold twist on taco night with these irresistible Keto Chipotle Tacos! Perfectly seasoned chicken strips are marinated in a smoky, spicy chipotle sauce, then cooked to tender perfection. The star of the dish is the crispy, golden cheddar cheese taco shells, offering a low-carb alternative that’s packed with flavor. Each taco is loaded with fresh, vibrant toppings like creamy homemade guacamole, crisp lettuce, and a bright splash of lime, making every bite a mouthwatering experience. With just 45 minutes from start to finish, this gluten-free, keto-friendly recipe is ideal for busy weeknights or special gatherings. Whether you're embracing a keto lifestyle or simply looking for a unique taco recipe, these tacos promise to be a hit! Keywords: keto tacos, chipotle chicken, cheese taco shells, low-carb recipe, gluten-free tacos.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp chipotle peppers in adobo sauce
- 2 tbsp olive oil
- 2 cloves garlic cloves
- 1 tsp cumin
- 1 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 cups shredded cheddar cheese
- 1 whole avocado
- 1 whole lime
- 2 tbsp fresh cilantro
- 1 cup lettuce leaves
Instructions
Preheat your oven to 375°F (190°C) for the cheese shells.
In a blender or food processor, combine the chipotle peppers in adobo sauce, olive oil, garlic cloves, cumin, paprika, salt, and black pepper. Blend until smooth to make the chipotle marinade.
Cut the chicken breasts into thin strips and place them in a bowl. Pour the chipotle marinade over the chicken and let it marinate for at least 10 minutes.
While the chicken is marinating, prepare the cheese taco shells. Line a baking sheet with parchment paper and place small mounds (about 1/4 cup each) of shredded cheddar cheese spaced apart.
Bake the cheese for 5-7 minutes or until the edges are golden and bubbly. Remove from the oven and let cool for a minute, then carefully peel them off and drape over the edge of a large spoon or similar object to shape them into taco shells. Let them cool completely.
Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 10-15 minutes, stirring occasionally, until fully cooked and browned.
While the chicken cooks, mash the avocado in a bowl and mix in lime juice and fresh cilantro to make a simple guacamole.
To assemble the tacos, place some lettuce leaves in the cheese shells, add a few pieces of the cooked chipotle chicken, top with a dollop of guacamole, and garnish with any additional cilantro if desired.
Serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 3.7 g | ||
| Protein | 203.3 g | 407% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1767 mg | 136% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2272 mg | 48% | |
*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.
