Paleo Chicken Street Tacos
Take your taco night to the next level with these vibrant, flavor-packed Paleo Chicken Street Tacos! Perfect for a clean-eating lifestyle, this recipe swaps traditional tortillas for crisp lettuce leaves, creating a gluten-free, low-carb delight that’s bursting with fresh ingredients. Marinated in a zesty blend of lime juice, cumin, and paprika, tender grilled chicken thighs are the star of the dish, complemented by creamy smashed avocado, juicy cherry tomatoes, and fragrant cilantro. Topped with a spicy kick from optional jalapeño slices, these tacos deliver all the flavor without sacrificing health-conscious choices. Quick to prepare and ready in just 30 minutes, these tacos are ideal for a light weeknight dinner or a crowd-pleasing appetizer. Dive into this irresistible combination of bold flavors and wholesome ingredients!
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Recipe Information
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 avocado
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, finely chopped
- 0.5 cup cilantro, chopped
- 8 pieces lettuce leaves, large
- 1 jalapeño, thinly sliced (optional)
Instructions
In a small bowl, combine olive oil, lime juice, ground cumin, paprika, garlic powder, onion powder, salt, and black pepper.
Place chicken thighs in a resealable plastic bag or a shallow dish, and pour the marinade over the chicken.
Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 1 hour, or up to overnight for more flavor.
Preheat a grill or a skillet over medium-high heat.
Remove the chicken from the marinade and discard the marinade.
Cook the chicken on the preheated grill or skillet for about 6-7 minutes on each side or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the heat and let it rest for 5 minutes before slicing into thin strips.
While the chicken is resting, prepare the toppings by smashing the avocado in a bowl, and separately combine cherry tomatoes, red onion, and half of the chopped cilantro.
Serve by placing a few strips of chicken in the center of each lettuce leaf, top with a spoonful of avocado, the tomato mixture, sliced jalapeños (if using), and garnish with the remaining cilantro.
Roll or fold the lettuce leaves to enclose the fillings and enjoy your Paleo Chicken Street Tacos!
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 9.9 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2894 mg | 62% | |
*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.
