Paleo Chipotle Tacos

Satisfy your cravings with these bold and flavorful Paleo Chipotle Tacos, a healthy twist on a Tex-Mex classic that's both gluten-free and grain-free! Juicy, marinated chicken breasts are infused with smoky chipotle peppers, zesty lime juice, and a medley of aromatic spices, then perfectly grilled for a charred, mouthwatering finish. Instead of traditional tortillas, crisp romaine lettuce leaves serve as a refreshing base, topped with creamy avocado, sweet cherry tomatoes, fresh cilantro, and tangy red onion for a vibrant and nourishing combination. Ready in just 35 minutes, this paleo-friendly recipe is perfect for weeknight dinners or clean-eating meal prep. Serve these tacos with a squeeze of lime for an irresistible burst of brightness—healthy eating has never been so delicious!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 whole Chicken breasts, boneless and skinless
• 2 tablespoons Chipotle peppers in adobo sauce
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Lime juice, freshly squeezed
• 8 whole Romaine lettuce leaves
• 1 whole Avocado, sliced
• 1 cup Cherry tomatoes, halved
• 0.25 cup Cilantro, chopped
• 0.25 cup Red onion, finely chopped

Directions

Step 1

Begin by preparing the chicken marinade. In a small bowl, mix the chipotle peppers, garlic powder, onion powder, cumin, paprika, salt, black pepper, olive oil, and lime juice to form a paste.

Step 2

Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring each piece is well-coated. Seal the bag or cover the dish and marinate for at least 1 hour in the refrigerator. For deeper flavor, marinate for up to 8 hours.

Step 3

Preheat your grill or stovetop grill pan to medium-high heat. Remove the chicken from the marinade and grill for 6-8 minutes on each side until fully cooked and having a nice char. Use a meat thermometer to ensure an internal temperature of 165°F.

Step 4

Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5 minutes. Slice the chicken diagonally into thin strips.

Step 5

Assemble the tacos: Lay out the romaine lettuce leaves on a serving platter. Divide the sliced chicken evenly among the lettuce leaves.

Step 6

Top with slices of avocado, halved cherry tomatoes, chopped cilantro, and red onion.

Step 7

Serve immediately with extra lime wedges on the side for added zest.

Nutrition Facts

Serving size	(944.7g)

Amount per serving	% Daily Value*
Calories	1208.9

Total Fat 65.7g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 2924.4mg	0%
Total Carbohydrate 42.3g	0%
Dietary Fiber 19.4g	0%
Total Sugars 9.9g
Protein 117.7g	0%

Vitamin D 3.5IU	0%
Calcium 195.6mg	0%
Iron 9.6mg	0%
Potassium 2639.2mg	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: 48.0%

Protein: 38.2%

Carbs: 13.7%