Whole30 Chipotle Chicken Taco
Transform your taco night with this vibrant and healthy take on the classic, the **Whole30 Chipotle Chicken Taco**. Packed with smoky chipotle flavor and seasoned to perfection with garlic, paprika, and cumin, these grilled chicken tacos are served in crisp romaine lettuce leaves for a gluten-free, Whole30-friendly twist. Topped with creamy diced avocado, fresh cilantro, and a squeeze of tangy lime, this recipe is a delicious balance of bold flavors and wholesome ingredients. Ready in just 30 minutes, it's perfect for a quick weeknight dinner or an impressive party appetizer. Whether you're embracing the Whole30 lifestyle or simply crave a lighter yet flavorful taco option, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 leaves romaine lettuce leaves
- 1 cup diced avocado
- 2 tablespoons chopped fresh cilantro
- 4 wedges lime wedges
Instructions
In a blender or food processor, combine the chipotle peppers, olive oil, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper. Blend until smooth to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is fully coated, then seal the bag or cover the dish. Refrigerate for at least 30 minutes, up to overnight for more flavor.
Preheat a grill or grill pan over medium-high heat.
Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing into thin strips.
To assemble the tacos, lay out the romaine lettuce leaves on a serving platter. Place sliced chicken in each lettuce leaf.
Top each taco with diced avocado and a sprinkle of fresh cilantro.
Serve with lime wedges on the side for squeezing over the tacos before eating.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 3.4 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2532 mg | 54% | |
*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.
