Keto Chicken Tacos

Keto Chicken Tacos

Taco Tuesday Y’all!

Keto Chicken Tacos made with cheese “tortillas”

I can’t contain my excitement! This Keto Chicken Tacos recipe is my favorite go-to meal. Especially because I love Mexican Food.

Although I am excited to share this amazing recipe, I am also thrilled because it is Spring, I mean… in my head, I feel like Summer is almost here (I am so happy).

The kitchen is my office nowadays. I am super happy because spending so much time (hours) in the kitchen is exciting. Especially if you can develop scrumptious recipes like this Keto Mini Muffins

Keto Chicken Tacos on taco holders with a side of guacamole, pico de gallo and cheese

Cheese?

Imagine making your own tortillas at home (not traditional of course) Imagine Tortillas made out of cheese. Exactly! Tortillas made with Provolone cheese…I mean…Do I have to say anything else?

Keto Chicken Tacos on a taco holder

What do you need to make this Keto Chicken Tacos?

For the Taco Shells:

  • Provolone Cheese
  • Dried Oregano
  • Garlic Powder
  • Onion Powder

For the Guacamole:

  • 2 Hass Avocado
  • Jalapeno
  • Red Onion
  • Cilantro
  • Lime Juice
  • Kosher Salt
  • Freshly Ground Pepper

For the Pico de Gallo:

  • Tomatoes
  • Jalapeno
  • Red Onion
  • Cilantro
  • Lime Juice
  • Kosher Salt
  • Freshly Ground Pepper

For the Chicken:

  • Chicken Cutless(Thin sliced)
  • Garlic Powder
  • Onion Powder
  • Dried Oregano
  • Dried Sage
  • Half a lime
  • Olive Oil plus extra for cooking
  • Kosher Salt
  • Freshly Ground Pepper

Toppins:

  • Lettuce
  • Shredded Cheese
  • Sour Cream

Side of Guacamole, cheese and pico de gallo

The method at a glance:

For the Tacos Shells:

  1. Preheat Oven at 350 Fahrenheit
  2. Place Cheese Slices on a sheet pan covered with parchment pepper.  Place in the oven until the cheese has melted and the edges begin to brown.
  3. Place each cheese slice “shell” on taco holder.

For the Pico de Gallo:

  1. Add the chopped tomatoes into a big bowl.
  2. Add jalapeno, onion, cilantro, lime juice, salt, and pepper. Mix all the ingredients, and place in the fridge until ready to use.

For the guacamole:

  1. Puree the avocado on a big bowl.
  2. Add jalapeno, onion, cilantro, lime juice, salt, and pepper. Mix all ingredients, and place in the fridge until ready to use.

Note: Place the avocado seed in the middle of the guacamole, this will prevent the guacamole from oxidizing. 

For the Chicken:

  1. Season chicken with salt and pepper. Add garlic powder, onion powder, chili powder, dried oregano, dried sage, add lime juice and olive oil.
  2. Heat up olive oil in a skillet and cook chicken about 4 minutes each side.
  3. Shred chicken using two forks and set aside.

To assemble the Tacos:

  1. Fill the tacos with shredded chicken, guacamole, pico de gallo, finish with lettuce and shredded cheese.

Note: Each Provolone cheese slice equals one tortilla. This recipe makes 8 servings. Taco Party? Why not?

In conclusion, we can all agree that these Keto Chicken Tacos are the best excuse to have a  (Keto friendly) party at home.

God Bless You!

Did you make this recipe? Please tag us on Instagram or Facebook @ascrumptiousbite. Happy eating 🙂

 

Keto Chicken Tacos

March 26, 2019
: 8
: Easy

Delicious Keto Chicken Tacos.

By:

Ingredients
  • For the Taco Shells:
  • 8 Provolone Cheese Slices
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • For the pico de gallo:
  • 1 Large tomato chopped
  • half a jalapeno seeded and chopped
  • 1/4 cup onion chopped
  • 1 tablespoon cilantro chopped
  • 2 tablespoon lime juice
  • Kosher salt
  • Freshly ground pepper
  • For the guacamole:
  • 2 hass avocado
  • half a jalapeno seeded and chopped
  • 4 tablespoons red onion chopped
  • 2 tablespoons cilantro
  • 2 tablespoons lime juice
  • Kosher salt
  • Freshly ground pepper
  • For the Chicken:
  • 4 chicken cutlets
  • 1 tablespoon olive oil (plus extra to cook)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon chili powder
  • The juice of half a lime
  • Kosher salt
  • Freshly ground pepper
  • Add ons:
  • Chopped lettuce
  • Shredded cheese
  • Sour cream (optional)
Directions
  • Step 1 For the Taco Shells:
  • Step 2 Preheat oven at 350 Fahrenheit
  • Step 3 Place cheese on a sheet pan(covered with parchment paper) sprinkle some of the onion and garlic powder to each cheese slice.
  • Step 4 Place in the oven for about 7 minutes or until cheese is golden and crispy.
  • Step 5 Once ready place in taco holder.
  • Step 6 For the Pico de gallo:
  • Step 7 Combine all ingredients in a large bowl.
  • Step 8 Season with salt and pepper. Place in the fridge until ready to use.
  • Step 9 For the guacamole:
  • Step 10 Mash avocados in a large bowl, add all the ingredients.
  • Step 11 Season with salt and pepper.
  • Step 12 Place in the fridge until ready to use.
  • Step 13 For the chicken:
  • Step 14 Season chicken with salt and pepper, add the rest of the ingredients.
  • Step 15 Heat olive oil on medium-high heat in a pan or skillet.
  • Step 16 Place chicken and cook each side for about 4 minutes.
  • Step 17 Once ready shred chicken using two forks.
  • Step 18 Assemble Tacos:
  • Step 19 Fill each taco shell with some of the chicken, guacamole, and pico de gallo. Finish with lettuce, cheese and sour cream (optional).

 

 


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