Keto Chicken Tacos
Recipe makes 4 servings
2 Tbsp (28g) avocado oil or olive oil
1 lb (450g) skinless, boneless chicken breasts, cut into thin strips
1 medium red onion (110g), thinly sliced
1 medium red bell pepper (119g), seeded and cut into strips
2 (3g each) garlic cloves, crushed
1 medium tomato (123g) , peeled seeded and diced
1½ tsp taco seasoning mix
red pepper flakes or hot sauce to taste (optional)
1 lime, juiced
salt and freshly ground black pepper
2 cups (225g) shredded sharp cheddar cheese
1 tsp (1g) dried oregano
1 tsp (2g) taco seasoning
1 Romaine lettuce heart (85g), shredded
2 green onions (scallions) (56g), chopped
1 ripe avocado (136g), stoned, peeled, and diced
1/4 cup (60g) plain Greek yogurt or sour cream
1/4 cup (5g)cilantro, chopped
lime wedges, to serve
Preheat the oven to 350°F/180°C. Line a large baking sheet with parchment paper (or a silicone baking mat) and set aside.
Heat the olive oil in a large skillet over medium-high heat; add the chicken and cook until golden, about 8 minutes.
Add the onion, garlic, bell pepper, tomato, taco seasoning, and pepper flakes (if using). Cook, stirring regularly until the moisture has evaporated, 5 to 6 minutes; add the lime juice, season with salt and pepper to taste. Set aside, covered with aluminum foil to keep warm.
In the meantime, wrap two wooden spoons in aluminum foil and suspend each between two large cans (or two glasses).
Toss the cheese with taco seasoning and oregano and spread onto the prepared baking sheet to form four 6-inch circles, placing them at least two inches apart. Bake for about 6-7 minutes or until the edges brown lightly.
Remove the pan from the oven and let the cheese circles cool for about a minute; lift them carefully with a spatula and hang them on the wooden spoons to form taco shells. Let them cool for about 5 to 6 minutes before transferring them to a serving plate.
Fill the cheese shells with the prepared chicken, top with lettuce, scallions, avocado, Greek yogurt, and cilantro, and serve immediately with lime wedges.
Nutritional breakdown per serving (the recipe makes 4 servings)
14.5g Total Carbs
8.8g NET Carbs