Low Carb Shredded Chicken Tacos
Satisfy your taco cravings guilt-free with these flavorful Low Carb Shredded Chicken Tacos! This quick and easy recipe features tender, spiced shredded chicken cooked to perfection and nestled in crisp romaine lettuce leaves for a low-carb twist. Topped with creamy sour cream, shredded cheese, fresh salsa, ripe avocado, and a sprinkle of cilantro, these tacos are bursting with vibrant flavors and textures. With just 10 minutes of prep time and ready in under 30 minutes, this keto-friendly dish is perfect for a weeknight dinner or a fun, healthy lunch. Serve with lime wedges for an extra zesty kick and enjoy a deliciously satisfying meal that won’t wreak havoc on your diet. Perfect for anyone looking for a low-carb, high-protein taco recipe that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces romaine lettuce leaves
- 0.5 cup sour cream
- 0.5 cup shredded cheese
- 0.5 cup salsa
- 1 medium avocado, diced
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Place the chicken breasts in a medium saucepan and pour in the chicken broth. Bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and let the chicken simmer for about 15 minutes or until cooked through and tender.
Remove the chicken breasts from the broth and let them cool slightly. Once cooled, use two forks to shred the chicken into pieces.
In a large skillet, heat the olive oil over medium heat. Add the shredded chicken to the skillet.
Sprinkle the cumin, chili powder, garlic powder, onion powder, salt, and black pepper over the chicken. Stir and cook for about 5 minutes, ensuring the chicken is well-coated with the spices.
Remove the skillet from the heat and set the chicken aside.
To assemble the tacos, take a romaine lettuce leaf and fill it with a portion of the shredded chicken.
Top each taco with a spoonful of sour cream, some shredded cheese, a tablespoon of salsa, diced avocado, and a sprinkle of fresh cilantro.
Serve the tacos with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 3909 mg | 170% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 16.8 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 801 mg | 62% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2851 mg | 61% | |
*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.
