Whole30 Classic Chicken Tacos
These Whole30 Classic Chicken Tacos are a vibrant and healthy spin on a beloved recipe, perfect for those craving bold flavors without compromising on dietary goals. Featuring tender strips of marinated chicken infused with chili powder, cumin, garlic, and a tangy hint of lime, these tacos are served in crisp lettuce wraps for a gluten-free and grain-free twist. Fresh toppings like creamy avocado, juicy cherry tomatoes, crunchy red onion, and aromatic cilantro bring a burst of color and taste to every bite. Ready in just 35 minutes, this easy and delicious recipe is ideal for weeknight dinners or meal prep. Whether you're following a Whole30 plan or simply looking for a lighter taco option, these chicken tacos promise to satisfy while keeping it wholesome.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons lime juice
- 1 head of romaine or bibb lettuce
- 1 avocado
- 1 cup cherry tomatoes
- 0.5 red onion
- 0.25 cup fresh cilantro
Instructions
1. Start by preparing the chicken. Slice the boneless, skinless chicken breasts into thin strips for quick and even cooking.
2. In a small bowl, combine the olive oil, chili powder, cumin, garlic powder, paprika, salt, black pepper, and lime juice. Mix until a marinade forms.
3. Place the chicken strips in a shallow dish and pour the marinade over them. Stir well to coat each piece of chicken evenly. Let it marinate for at least 10 minutes.
4. While the chicken is marinating, prepare the lettuce wraps by separating the leaves from the head of romaine or bibb lettuce and washing them thoroughly. Pat dry with paper towels.
5. Dice the avocado and slice the cherry tomatoes into halves. Chop the red onion finely. Set these aside.
6. Heat a large skillet over medium-high heat. Once hot, add the marinated chicken strips. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
7. To assemble the tacos, lay two or three lettuce leaves on each plate. Divide the cooked chicken among the leaves.
8. Top the chicken with diced avocado, cherry tomatoes, and a sprinkle of chopped red onion and fresh cilantro.
9. Serve immediately and enjoy fresh, flavorful Whole30-compliant tacos!
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1602 mg | 70% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 10.8 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 160 mg | 12% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2651 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.
