Paleo Grilled Chicken Tacos

Savor the bold, smoky flavors of these Paleo Grilled Chicken Tacos, a healthy twist on a classic favorite that’s perfect for clean eating and gluten-free diets! Marinated in a zesty blend of lime juice, garlic, chili powder, and cumin, the grilled chicken is the star of this dish, packed with vibrant, savory spices. Instead of traditional tortillas, this recipe features nutrient-packed cauliflower tortillas or crisp romaine lettuce leaves, making it paleo-friendly and low-carb. Top each taco with creamy avocado, juicy diced tomatoes, fresh cilantro, and a kick of jalapeño for a burst of color and flavor in every bite. Quick to prepare and easy to customize, these tacos are a perfect weeknight dinner or satisfying crowd-pleaser for your next gathering.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 3 units garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 0.5 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 cups cauliflower, riced
• 0.5 cup almond flour
• 1 unit egg
• 6 leaves romaine lettuce leaves
• 1 unit avocado, sliced
• 1 cup diced tomatoes
• 0.25 cup chopped cilantro
• 0.5 unit red onion, thinly sliced
• 1 unit jalapeño, sliced

Directions

Step 1

In a large bowl, prepare the chicken marinade by combining olive oil, lime juice, minced garlic, cumin, chili powder, paprika, salt, and pepper.

Step 2

Add the chicken breasts to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for best flavor.

Step 3

Preheat the grill to medium-high heat.

Step 4

While the chicken is marinating, prepare the cauliflower tortillas by microwaving the riced cauliflower for 5 minutes until softened. Cool slightly then use a clean towel to squeeze out moisture.

Step 5

In a mixing bowl, combine the drained cauliflower, almond flour, egg, and a pinch of salt.

Step 6

Divide the mixture into small balls and flatten each into a tortilla shape on a baking sheet lined with parchment paper.

Step 7

Bake the cauliflower tortillas at 375°F (190°C) for 10 minutes or until they hold together and brown slightly.

Step 8

Once the grill is hot, cook the marinated chicken for 6-7 minutes on each side or until internal temperature reaches 165°F (75°C). Let rest for a few minutes before slicing.

Step 9

Assemble the tacos by filling each cauliflower tortilla or romaine lettuce leaf with sliced grilled chicken, avocado, diced tomatoes, cilantro, red onion, and jalapeño slices.

Step 10

Serve immediately and enjoy your Paleo Grilled Chicken Tacos!

Nutrition Facts

Serving size	(1524.8g)

Amount per serving	% Daily Value*
Calories	1818.3

Total Fat 100.1g	0%
Saturated Fat 16.2g	0%
Polyunsaturated Fat 4.4g
Cholesterol 581.6mg	0%
Sodium 2048.4mg	0%
Total Carbohydrate 69.8g	0%
Dietary Fiber 32.0g	0%
Total Sugars 19.8g
Protein 171.7g	0%

Vitamin D 52.5IU	0%
Calcium 440.4mg	0%
Iron 14.0mg	0%
Potassium 3898.6mg	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: 48.3%

Protein: 36.8%

Carbs: 15.0%