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Yield: 6 tacos
Prep Time: 10 Minutes, Cook Time: 15 minutes
Recipe Type: Easy, Ketogenic, Gluten-Free, Low-Carb
Cuisine: American/ Mexican
Pile on chicken and toppings of choice in crisp cheesy taco shells and build yourself a delicious pick-and-mix meal. Liven them up with sour cream or guacamole and add an extra kick with some hot salsa. Quick, simple and packed with flavor, these tacos are ideal for sharing and a guaranteed crowd pleaser. They also work great with leftover rotisserie chicken.
INGREDIENTS
2 tablespoons olive oil
2 (5oz/140g each) skinless, boneless chicken breasts, cut into thin strips
1 small red onion, thinly sliced
2 jalapeno chilies, chopped
2 cloves garlic, crushed
1 ripe medium tomato, peeled seeded and diced
11/2 teaspoon taco seasoning (or use 1/2 teaspoon of each ground coriander, cumin, and smoked paprika)
1 tablespoon chipotle pepper in adobo sauce, chopped (optional)
Juice of 1 lime
Salt and freshly ground black pepper, to taste
For the taco shells:
2 cups /8oz/225g shredded sharp cheddar cheese
1/2 teaspoon taco seasoning (or smoked paprika)
1 teaspoon dried oregano
To serve:
1 Romaine lettuce heart, shredded
1 ripe avocado, diced
1/2 cup/3 ½ oz/100g sour cream
1/3 cup cilantro, chopped
Lime slices
METHOD
Nutrition Facts
Amount per Serving (185g)
Calories 361kcal | Total Carbohydrate 6.4g | Dietary Fiber 2.4g | Total Sugars 2.4g |Total Fat 26.6g| Protein 24.6g
While we strive to keep the nutritional information as accurate as possible, please feel free to make your own calculations with the actual products you use.