Low Carb Chipotle Tacos
Satisfy your taco cravings without breaking your low-carb goals with these irresistibly flavorful Low Carb Chipotle Tacos! Featuring tender, juicy chicken marinated in a smoky chipotle adobo sauce with hints of garlic, lime, and warm spices, this recipe brings bold, Tex-Mex-inspired flavor to every bite. Served on crisp romaine lettuce leaves in place of traditional tortillas, these tacos are a gluten-free, keto-friendly option that boasts a refreshing crunch. Topped with creamy avocado, juicy cherry tomatoes, red onion, and a dollop of sour cream, every taco bursts with vibrant texture and balanced flavor. Ready in under 40 minutes, these light yet satisfying tacos are perfect for busy weeknights or casual gatherings. A must-try for anyone seeking a healthier take on classic chipotle tacos!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 2 pieces chipotle peppers in adobo sauce
- 2 cloves garlic cloves
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 leaves romaine lettuce leaves
- 1 medium avocado
- 0.5 cup cherry tomatoes
- 0.25 cup red onion
- 2 tablespoons cilantro
- 0.25 cup sour cream
Instructions
1. Begin by preparing the chipotle marinade. In a blender or food processor, combine the chipotle peppers in adobo sauce, garlic cloves, lime juice, cumin, paprika, salt, black pepper, and olive oil. Blend until the mixture is smooth.
2. Place the chicken breast in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
3. While the chicken is marinating, prepare the toppings. Dice the avocado and cherry tomatoes, finely chop the red onion and cilantro, and set aside for serving.
4. After marinating, heat a large skillet over medium-high heat. Add a tablespoon of olive oil to the skillet.
5. Remove the chicken from the marinade, shaking off any excess. Place the chicken in the skillet and cook for about 7-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and has a nice char on the outside.
6. Once cooked, remove the chicken from the skillet and allow it to rest for about 5 minutes. Then slice the chicken into thin strips.
7. To assemble the tacos, place a few pieces of sliced chicken in each romaine lettuce leaf. Top with diced avocado, cherry tomatoes, red onion, and a sprinkle of cilantro.
8. Add a dollop of sour cream to each taco for extra creaminess, if desired.
9. Serve the Low Carb Chipotle Tacos immediately while the chicken is still warm.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 11.9 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2796 mg | 59% | |
*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.
