Whole30 Chicken Soft Tacos
Savor the bold flavors of these Whole30 Chicken Soft Tacos—a healthy, gluten-free twist on a classic favorite! Featuring tender, marinated chicken strips seasoned with a zesty blend of cumin, paprika, chili powder, and lime juice, this recipe packs a punch of spice and freshness in every bite. Instead of traditional tortillas, crisp romaine lettuce leaves serve as the perfect low-carb taco “shells,” cradling vibrant toppings like juicy cherry tomatoes, creamy avocado slices, crunchy red onion, and a sprinkle of fresh cilantro. Ready in just 35 minutes, these tacos are the ideal weeknight meal for those following a Whole30 diet or anyone looking for a light, satisfyingly wholesome option.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 8 large leaves romaine lettuce leaves
- 0.5 cup, sliced red onion
- 1 small, sliced avocado
- 1 cup, halved cherry tomatoes
- 0.25 cup, chopped cilantro
Instructions
Place the chicken breasts on a cutting board and slice them into thin strips.
In a large mixing bowl, combine olive oil, lime juice, ground cumin, paprika, garlic powder, onion powder, chili powder, sea salt, and black pepper.
Add the sliced chicken to the bowl and toss to coat the chicken fully with the marinade.
Cover the bowl and let the chicken marinate in the refrigerator for at least 15 minutes, or up to 4 hours for more flavor.
Heat a large skillet over medium-high heat and add the marinated chicken strips.
Cook the chicken for about 5-7 minutes per side or until it is fully cooked and no longer pink in the center.
While the chicken is cooking, prepare the taco toppings by slicing the red onion, avocado, and halving the cherry tomatoes.
Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes.
Use large romaine lettuce leaves as the taco 'shells'. Lay out the leaves on a serving platter.
Fill each lettuce leaf with cooked chicken strips, then top with sliced red onion, avocado, cherry tomatoes, and a sprinkle of chopped cilantro.
Serve immediately with lime wedges on the side for an added burst of flavor.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1575 mg | 68% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 9.8 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 171 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2128 mg | 45% | |
*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.
