Paleo Grilled Chicken Tacos
Introduce your taste buds to the vibrant flavors of these *Paleo Grilled Chicken Tacos*, a healthy twist on classic tacos that’s perfect for clean eating enthusiasts! Juicy, marinated chicken breasts are grilled to perfection, infusing every bite with zesty lime, smoky paprika, and bold chili powder. Swap traditional tortillas for nutrient-packed cauliflower tortillas or crisp romaine lettuce wraps, keeping this recipe completely grain-free and Paleo-friendly. Topped with creamy avocado, fresh diced tomatoes, fragrant cilantro, and a hint of heat from jalapeño slices, these tacos are a delicious, guilt-free way to enjoy Taco Tuesday. Ready in just under an hour, this easy recipe is ideal for anyone looking to satisfy their cravings while sticking to their wellness goals! Perfect for gluten-free, dairy-free, and low-carb diets alike!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 3 units garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 cups cauliflower, riced
- 0.5 cup almond flour
- 1 unit egg
- 6 leaves romaine lettuce leaves
- 1 unit avocado, sliced
- 1 cup diced tomatoes
- 0.25 cup chopped cilantro
- 0.5 unit red onion, thinly sliced
- 1 unit jalapeño, sliced
Instructions
In a large bowl, prepare the chicken marinade by combining olive oil, lime juice, minced garlic, cumin, chili powder, paprika, salt, and pepper.
Add the chicken breasts to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for best flavor.
Preheat the grill to medium-high heat.
While the chicken is marinating, prepare the cauliflower tortillas by microwaving the riced cauliflower for 5 minutes until softened. Cool slightly then use a clean towel to squeeze out moisture.
In a mixing bowl, combine the drained cauliflower, almond flour, egg, and a pinch of salt.
Divide the mixture into small balls and flatten each into a tortilla shape on a baking sheet lined with parchment paper.
Bake the cauliflower tortillas at 375°F (190°C) for 10 minutes or until they hold together and brown slightly.
Once the grill is hot, cook the marinated chicken for 6-7 minutes on each side or until internal temperature reaches 165°F (75°C). Let rest for a few minutes before slicing.
Assemble the tacos by filling each cauliflower tortilla or romaine lettuce leaf with sliced grilled chicken, avocado, diced tomatoes, cilantro, red onion, and jalapeño slices.
Serve immediately and enjoy your Paleo Grilled Chicken Tacos!
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 2048 mg | 89% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 19.8 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 440 mg | 34% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3899 mg | 83% | |
*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.
