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Home Meals Low Carbs Low-Carb Chicken Tacos

Low-Carb Chicken Tacos

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As I continue to experiment with the ketogenic diet, I’m discovering the various ways I can still enjoy the foods I really love with much less carbs.

I’ve used portobello mushroom caps for burgers but it was not until recently that I discovered I could also use them as taco shells. Check it out!

Ingredients for 1 serving:

  • 5oz raw chicken breast (or chicken thighs to increase the amount of fat)
  • 2 slices thick cut bacon (uncured, nitrate free)
  • 2 large Portobello mushroom caps
  • Seasonings:
    • 1/2 teaspoon cumin
    • pinch of pepper
  • Taco garnish:
    • 1 cup shredded purple cabbage
    • 3 heaping tablespoons pico de gallo
    • 6 tablespoons mashed avocado
    • fresh chopped cilantro



  1. Fire up your grill (or set an oven to 400F).
  2. Remove the stem from the Portobello mushroom cap with a knife and scrape out the inside using a spoon.
  3. Spray/rub the grill with olive oil then place the mushroom caps on the grill (or in the oven set at 400F) for about 10 minutes.
  4. After baking, place the mushroom caps on a paper towel to remove the excess water so they will not be soggy when eating.
  5. Cut the slice of bacon into pieces, and then cook the pieces in a nonstick skillet. When the bacon has nearly finished cooking, toss in the chicken breast and cook it using the grease from the bacon.
  6. While the chicken is cooking, season it in the skillet with cumin and pepper.
  7. Chop up the chicken breast into small pieces, then build your taco! Add cabbage, chicken, pico de gallo, mashed avocado then crispy bacon.

Approximate macros for 1 serving of 2 tacos:

469 calories, 49g protein, 25g carbs, 20g fat, 13g fiber, 7g sugar

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