Paleo Chipotle Tacos
Satisfy your taco cravings with these smoky, flavorful Paleo Chipotle Tacos that are as healthy as they are delicious! Featuring tender, marinated grilled chicken infused with the bold heat of chipotle peppers, garlic, cumin, and paprika, these tacos are expertly served in crisp romaine lettuce leaves for a low-carb twist. Topped with creamy avocado slices, juicy cherry tomatoes, fresh cilantro, and a touch of red onion, every bite is a symphony of textures and flavors. Perfect for quick weeknight dinners or meal prep, this gluten-free, dairy-free recipe is ready in under 40 minutes and caters to paleo and keto diets. Serve with a squeeze of fresh lime for an added burst of zesty goodness.
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Recipe Information
Ingredients
- 2 whole Chicken breasts, boneless and skinless
- 2 tablespoons Chipotle peppers in adobo sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice, freshly squeezed
- 8 whole Romaine lettuce leaves
- 1 whole Avocado, sliced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Cilantro, chopped
- 0.25 cup Red onion, finely chopped
Instructions
Begin by preparing the chicken marinade. In a small bowl, mix the chipotle peppers, garlic powder, onion powder, cumin, paprika, salt, black pepper, olive oil, and lime juice to form a paste.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring each piece is well-coated. Seal the bag or cover the dish and marinate for at least 1 hour in the refrigerator. For deeper flavor, marinate for up to 8 hours.
Preheat your grill or stovetop grill pan to medium-high heat. Remove the chicken from the marinade and grill for 6-8 minutes on each side until fully cooked and having a nice char. Use a meat thermometer to ensure an internal temperature of 165°F.
Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5 minutes. Slice the chicken diagonally into thin strips.
Assemble the tacos: Lay out the romaine lettuce leaves on a serving platter. Divide the sliced chicken evenly among the lettuce leaves.
Top with slices of avocado, halved cherry tomatoes, chopped cilantro, and red onion.
Serve immediately with extra lime wedges on the side for added zest.
Nutrition Facts
Calories |
1209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 9.9 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2639 mg | 56% | |
*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.
