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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.