Paleo Chipotle Chicken Taco
Get ready to embrace bold, smoky flavors with this Paleo Chipotle Chicken Taco recipe—a deliciously healthy twist on a classic favorite. Tender, marinated chicken strips are seasoned to perfection with chipotle powder, smoked paprika, and a medley of spices, then seared to achieve a flavorful char. Wrapped in crisp romaine or Bibb lettuce leaves in place of traditional tortillas, these tacos are ideal for a gluten-free, dairy-free, and Paleo-friendly meal. Each taco is loaded with fresh toppings like creamy avocado, juicy tomatoes, zesty red onion, and a sprinkle of cilantro, offering vibrant colors and textures. Easy to prepare in just 35 minutes, this dish is perfect for weeknight dinners or casual gatherings. Dare to add jalapeño slices for an extra kick and savor these guilt-free tacos packed with spice and zest!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 8 pieces romaine or Bibb lettuce leaves
- 1 piece ripe avocado, sliced
- 2 pieces roma tomatoes, diced
- 0.5 piece red onion, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 1 piece jalapeño, sliced (optional)
Instructions
In a small bowl, mix together chipotle powder, smoked paprika, garlic powder, onion powder, ground cumin, sea salt, and black pepper.
Cut the chicken breasts into thin strips for even cooking.
Place the chicken strips in a large mixing bowl. Add the olive oil, lime juice, and the spice mixture. Toss well to coat the chicken evenly.
Let the chicken marinate for at least 15 minutes to enhance the flavors. If you have more time, marinate for up to 2 hours in the refrigerator for more intense flavor.
Heat a large skillet over medium-high heat. Once hot, add the marinated chicken strips in a single layer, working in batches if necessary.
Cook the chicken strips for about 5-7 minutes on each side, or until they are cooked through and have a nice char on the outside.
Remove the cooked chicken from the skillet and let it rest on a plate lined with paper towels.
Assemble the tacos by placing a few slices of chicken in each lettuce leaf.
Top with avocado slices, diced tomatoes, red onion, fresh cilantro, and jalapeño slices (if using).
Serve immediately and enjoy your Paleo-friendly chipotle chicken tacos!
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 11.9 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 188 mg | 14% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3035 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.
