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Chipotle Chicken Tacos

Chipotle chicken tacos, this recipes is amazing!!!

If you like Mexican food, make this recipe! It is so good! As written, the chicken marinade is a trim healthy mama fuel pull. If you fry the tortilla shells like I did, it ends up being a low carb, trim healthy mama s recipe. I was inspired by an off plan tiktok video I watched. You can do so much with the chicken and make it whatever fuel you want. The chicken is so good!

I fried low carb Mission brand tortillas

If you want to really impress your family or friends, this extra step is so good. Mine were tostadas because I didn’t have paper towels. I didn’t realize I didn’t have any in the kitchen until after I placed them in the hot oil. I gave my hubby the tacos. If you do decide to fry the shells, have everything ready. Place your tortilla in the hot oil wait a few seconds, add your chicken and pico de gallo and fold over. It happens pretty fast. Drain on paper towels for a minute or two.

Serving Ideas

This Spanish rice recipe is one that my whole family will eat. If you wanted to go with an e and it with corn tortillas, serve it with refried beans. The pico de gallo is so easy to make, I really suggest however you serve it, make sure you make it. Also, I ended up cooking this in a large skillet but you can easily dump everything in the crockpot or a pressure cooker. This recipe is so easy and can be adapted to fit your schedule.

Chipotle Chicken Tacos

Ingredients

  • 1 1/2 Lb Chicken Breasts, cut into cubes
  • 1 t Cumin
  • 1 1/2 t Chili Powder
  • 1 t Onion Powder
  • 1 T Minced Garlic
  • 1 t Salt
  • 1/2 t Pepper
  • 1 t Smoked Paprika
  • 1-2 Chipotles peppers with about 1 tablespoon of the sauce from and adobe peppers can
  • 1/2 Lime, juiced

Low Carb Tortilla Shells: Fat for frying, low carb tortillas (I used Mission), paper towels, tongs, and skillet

    Instructions

    • Mix the seasonings together.
    • Add the chicken, peppers, and lime juice, stir.
    • Allow to marinate 30 minutes. I made the pico.
    • If cooking in a skillet, add chicken and the sauce to skillet that is on medium heat.
    • As it cooks, stir. I broke up the chicken a little as it cooked. Cook until the chicken is cooked through.
    • If you are cooking your shells, get everything ready and fry your shells. If your fat gets too hot, temporarily remove the skillet from the heat.
    • Once your tortilla has cooked for about a minute, flip it over, add meat and pico to one side and fold over. Be careful. Drain on paper towels.
    • Serve with desired sides.

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