Paleo Soft Chicken Tacos
Savor the flavor of these Paleo Soft Chicken Tacos, a healthy and gluten-free twist on a classic favorite! Perfectly marinated chicken breasts, seasoned with lime juice, cumin, garlic powder, and chili powder, are grilled to juicy perfection and layered onto homemade grain-free tortillas crafted from cassava flour and tapioca starch. Topped with fresh avocado, cherry tomatoes, red onion, and fragrant cilantro, these tacos are bursting with vibrant flavors and wholesome ingredients suitable for paleo diets. Quick and easy to make in under an hour, they're ideal for a nourishing weeknight dinner or a casual gathering. Serve with lime wedges for a zesty finish and wow your guests with this satisfying, guilt-free meal!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cassava flour
- 0.25 cup Tapioca starch
- 1 large Egg
- 0.5 cup Water
- 2 tablespoons Coconut oil
- 1 ripe Avocado
- 0.25 cup Red onion
- 0.25 cup Cilantro
- 1 cup Cherry tomatoes
- 4 Lime wedges
Instructions
Begin by preparing the chicken. In a small bowl, mix olive oil, lime juice, cumin, garlic powder, chili powder, salt, and black pepper. Place chicken breasts in a zip-lock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Let it sit in the refrigerator for at least 15 minutes.
While the chicken is marinating, prepare the tortillas. In a mixing bowl, combine cassava flour and tapioca starch. Add a beaten egg and water, and mix until a dough forms. Divide the dough into 4 equal balls, and roll each one out between two pieces of parchment paper to form thin tortillas.
Heat a frying pan over medium heat and add a small amount of coconut oil. Cook each tortilla for about 1-2 minutes on each side until they are slightly browned and pliable. Set them aside and keep warm.
Next, prepare the toppings. Dice the avocado, finely chop the red onion, and halve the cherry tomatoes. Roughly chop the cilantro.
Heat a grill pan over medium-high heat. Remove the chicken from the marinade and grill each breast for about 6-7 minutes on each side until fully cooked. Allow the chicken to rest for 5 minutes before slicing into thin strips.
Assemble the tacos by placing sliced chicken on the tortillas and topping with diced avocado, red onion, cherry tomatoes, and cilantro. Serve with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 1644 mg | 71% | |
| Total Carbohydrate | 188.6 g | 69% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 14.8 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 218 mg | 17% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2628 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.
