Whole30 Street Tacos
Elevate your taco night with these irresistibly fresh and healthy Whole30 Street Tacos, a flavorful twist on classic Mexican street food that's perfect for those following the Whole30 program. Tender, juicy chicken thighs are marinated in a zesty blend of lime juice, olive oil, smoked paprika, and spices, then seared to perfection for the ultimate protein-packed filling. Butter lettuce leaves replace traditional tortillas, keeping the recipe entirely gluten-free and Whole30-compliant while adding a crisp, refreshing touch. Topped with creamy mashed avocado, crunchy radish slices, vibrant cilantro, and a drizzle of spicy Whole30 hot sauce, these tacos are bursting with texture and bold flavors. Quick to prepare and ready in under 35 minutes, these guilt-free tacos are a crowd-pleasing option for busy weeknights or gatherings.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 8 leaves butter lettuce leaves
- 1 whole ripe avocado
- 2 tablespoons fresh cilantro
- 3 whole radishes
- 2 tablespoons Whole30-compliant hot sauce
Instructions
In a small bowl, combine olive oil, lime juice, ground cumin, chili powder, garlic powder, smoked paprika, sea salt, and black pepper. Mix well to create a marinade.
Place the chicken thighs in a shallow dish or resealable plastic bag and pour the marinade over the chicken. Let it marinate for at least 15 minutes (or up to 2 hours for more flavor).
While the chicken marinates, prepare the lettuce leaves by washing and patting them dry. Set them aside as taco shells.
Slice the radishes into thin rounds and chop the fresh cilantro. Set these aside for topping.
Preheat a large skillet or grill pan over medium-high heat. Once hot, cook the marinated chicken thighs for about 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest for 5 minutes. Then, dice the chicken into small, bite-sized pieces.
Slice and pit the avocado, then mash it in a small bowl to create a simple guacamole. Add a squeeze of lime juice if desired.
Assemble your street tacos by placing a butter lettuce leaf on a plate. Add a generous amount of diced chicken, a dollop of mashed avocado, radish slices, chopped cilantro, and a drizzle of Whole30-compliant hot sauce.
Repeat with the remaining lettuce leaves and ingredients to make 8 tacos total. Serve immediately and enjoy!
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 468 mg | 20% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 1.8 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 728 mg | 15% | |
*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.
