Mexican · Dinner
Griddled Chicken Tacos (Keto)
Griddled chicken thighs seasoned with cumin, chili powder and lime, served in two almond-flour low-carb tortillas with avocado, cotija cheese, cabbage and cilantro. This keto-friendly taco swaps starchy tortillas and rice for almond-flour wraps, keeping the plate high-fat and low-carb.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
612Calories
41.3gProtein
41.6gFat
16.8gCarbs
3.4gSugar
8.9gFiber
1015mgSodium
205mgChol
10.9gSat Fat
870mgPotassium
320mgCalcium
3.4mgIron
0.7mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
keto
Instructions
1
Prep
Toss chicken thigh strips with cumin, chili powder, smoked paprika, minced garlic, lime juice and salt.
2
Sear
Heat olive oil in a skillet over medium-high heat. Cook chicken strips 3-4 minutes per side until deeply browned and cooked through.
3
Heat
Push chicken to one side, add sliced onion, cook 2-3 minutes over medium heat until softened and lightly charred.
4
Plate
Warm tortillas in the skillet 20-30 seconds per side. Fill with chicken, onion, avocado, cheese, cabbage and cilantro. Serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp chili-powder
- 1 tsp1 tsp smoked paprika
- 4 cloves4 cloves garlic
- 11 onion
- 2 tbsp2 tbsp lime-juice
- 2 tbsp2 tbsp olive-oil
- 44 low-carb almond-flour tortillas (small, taco-sized)
- 11 avocado
- 2 oz56g cotija cheese
- 1 cup90g cabbage
- 2 tbsp2 tbsp cilantro
- 22 lime wedge, for serving
- 1/2 tsp1/2 tsp salt
