Low Carb Chipotle Tacos

Experience the perfect balance of bold flavors and healthy eating with these Low Carb Chipotle Tacos! Tender chicken breast is marinated in a smoky chipotle-lime blend with hints of cumin and paprika, then seared to juicy perfection. Instead of traditional tortillas, crisp romaine lettuce leaves serve as a fresh and low-carb alternative, making these tacos both nutritious and gluten-free. Pile on vibrant toppings like creamy avocado, sweet cherry tomatoes, zesty red onion, and fresh cilantro for a burst of color and flavor in every bite. Finished with a dollop of tangy sour cream, these tacos are a quick, flavorful meal ready in just 35 minutes, perfect for a weeknight dinner or meal prep. Healthy, delicious, and packed with protein, these keto-friendly tacos are sure to satisfy your cravings guilt-free.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 2 tablespoons olive oil
• 2 pieces chipotle peppers in adobo sauce
• 2 cloves garlic cloves
• 2 tablespoons lime juice
• 1 teaspoon cumin
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 8 leaves romaine lettuce leaves
• 1 medium avocado
• 0.5 cup cherry tomatoes
• 0.25 cup red onion
• 2 tablespoons cilantro
• 0.25 cup sour cream

Directions

Step 1

1. Begin by preparing the chipotle marinade. In a blender or food processor, combine the chipotle peppers in adobo sauce, garlic cloves, lime juice, cumin, paprika, salt, black pepper, and olive oil. Blend until the mixture is smooth.

Step 2

2. Place the chicken breast in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Step 3

3. While the chicken is marinating, prepare the toppings. Dice the avocado and cherry tomatoes, finely chop the red onion and cilantro, and set aside for serving.

Step 4

4. After marinating, heat a large skillet over medium-high heat. Add a tablespoon of olive oil to the skillet.

Step 5

5. Remove the chicken from the marinade, shaking off any excess. Place the chicken in the skillet and cook for about 7-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and has a nice char on the outside.

Step 6

6. Once cooked, remove the chicken from the skillet and allow it to rest for about 5 minutes. Then slice the chicken into thin strips.

Step 7

7. To assemble the tacos, place a few pieces of sliced chicken in each romaine lettuce leaf. Top with diced avocado, cherry tomatoes, red onion, and a sprinkle of cilantro.

Step 8

8. Add a dollop of sour cream to each taco for extra creaminess, if desired.

Step 9

9. Serve the Low Carb Chipotle Tacos immediately while the chicken is still warm.

Nutrition Facts

Serving size	(997.7g)

Amount per serving	% Daily Value*
Calories	1373.6

Total Fat 80.1g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 7.6g
Cholesterol 418.8mg	0%
Sodium 2998.2mg	0%
Total Carbohydrate 40.6g	0%
Dietary Fiber 16.3g	0%
Total Sugars 11.9g
Protein 136.7g	0%

Vitamin D 0IU	0%
Calcium 262.7mg	0%
Iron 7.0mg	0%
Potassium 2796.2mg	0%

*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.

Source of Calories

Fat: 50.4%

Protein: 38.2%

Carbs: 11.4%