Low Carb Chipotle Chicken Taco
Get ready to indulge in bold, smoky flavors with this Low Carb Chipotle Chicken Taco recipe! Perfect for keto enthusiasts and taco lovers alike, this dish swaps traditional tortillas for crisp romaine lettuce leaves, creating a lighter yet satisfying meal. Juicy, marinated grilled chicken infused with chipotle peppers, lime juice, and warm spices takes center stage, while a fresh topping of creamy avocado, vibrant cherry tomatoes, tangy red onion, and fragrant cilantro adds brightness and texture. Ready in just 30 minutes of active time, this recipe is perfect for a quick weeknight dinner or a healthy, flavor-packed lunch. Guests will rave over the balance of spice and freshness in this guilt-free version of everyone’s favorite tacos!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 whole Chipotle pepper in adobo sauce
- 2 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Large avocado, sliced
- 8 leaves Romaine lettuce leaves
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red onion, thinly sliced
- 0.25 cup Fresh cilantro, chopped
Instructions
Start by preparing the marinade for the chicken. In a food processor, combine the chipotle peppers, minced garlic, olive oil, lime juice, ground cumin, paprika, salt, and black pepper. Blend until smooth.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
After marinating, preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard any excess marinade.
Grill the chicken for about 6-8 minutes per side, or until fully cooked and juices run clear. The internal temperature should reach 165°F (75°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing into strips.
While the chicken is resting, prepare the taco toppings. In a small bowl, combine the sliced avocado, cherry tomatoes, red onion, and fresh cilantro. Toss gently to mix.
Assemble the tacos by laying a romaine lettuce leaf flat. Place a few slices of grilled chicken down the center of the leaf, then top with the avocado and tomato mixture.
Repeat this process for the remaining lettuce leaves and chicken.
Serve immediately and enjoy your low carb Chipotle Chicken Tacos!
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1802 mg | 78% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 16.2 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 223 mg | 17% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3063 mg | 65% | |
*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.
