Paleo Soft Chicken Tacos

Enjoy the ultimate fusion of flavor and health with these irresistible Paleo Soft Chicken Tacos, a grain-free twist on a beloved classic! Tender, marinated chicken breasts are grilled to perfection, then paired with freshly made cassava and tapioca flour tortillas that are soft, pliable, and completely gluten-free. Topped with creamy avocado, vibrant cherry tomatoes, crisp red onion, and a sprinkle of fresh cilantro, these tacos deliver a burst of wholesome goodness in every bite. With a quick marinade, easy tortilla prep, and a medley of colorful toppings, this recipe is perfect for a paleo-friendly weeknight dinner or a fun taco night with friends. Don’t forget the lime wedges for a zesty finishing touch!

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 2 tablespoons Lime juice
• 1 teaspoon Cumin
• 1 teaspoon Garlic powder
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Cassava flour
• 0.25 cup Tapioca starch
• 1 large Egg
• 0.5 cup Water
• 2 tablespoons Coconut oil
• 1 ripe Avocado
• 0.25 cup Red onion
• 0.25 cup Cilantro
• 1 cup Cherry tomatoes
• 4 Lime wedges

Directions

Step 1

Begin by preparing the chicken. In a small bowl, mix olive oil, lime juice, cumin, garlic powder, chili powder, salt, and black pepper. Place chicken breasts in a zip-lock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Let it sit in the refrigerator for at least 15 minutes.

Step 2

While the chicken is marinating, prepare the tortillas. In a mixing bowl, combine cassava flour and tapioca starch. Add a beaten egg and water, and mix until a dough forms. Divide the dough into 4 equal balls, and roll each one out between two pieces of parchment paper to form thin tortillas.

Step 3

Heat a frying pan over medium heat and add a small amount of coconut oil. Cook each tortilla for about 1-2 minutes on each side until they are slightly browned and pliable. Set them aside and keep warm.

Step 4

Next, prepare the toppings. Dice the avocado, finely chop the red onion, and halve the cherry tomatoes. Roughly chop the cilantro.

Step 5

Heat a grill pan over medium-high heat. Remove the chicken from the marinade and grill each breast for about 6-7 minutes on each side until fully cooked. Allow the chicken to rest for 5 minutes before slicing into thin strips.

Step 6

Assemble the tacos by placing sliced chicken on the tortillas and topping with diced avocado, red onion, cherry tomatoes, and cilantro. Serve with lime wedges on the side for added flavor.

Nutrition Facts

Serving size	(1211.8g)

Amount per serving	% Daily Value*
Calories	2145.9

Total Fat 99.8g	0%
Saturated Fat 36.5g	0%
Polyunsaturated Fat 7.8g
Cholesterol 515.3mg	0%
Sodium 1644.1mg	0%
Total Carbohydrate 188.6g	0%
Dietary Fiber 18.2g	0%
Total Sugars 14.8g
Protein 122.7g	0%

Vitamin D 57.2IU	0%
Calcium 218.2mg	0%
Iron 10.8mg	0%
Potassium 2627.8mg	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: 41.9%

Protein: 22.9%

Carbs: 35.2%