- Recipes
-
-
FEATURED RECIPE
-
TRENDING RECIPES
-
-
-
Author:
Kevin Curry
Low-Carb Chicken Tacos
Want to save this recipe?
I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!
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!
Low-Carb Chicken Tacos
Ingredients
Substitution
Note
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
Steps
Step 1
Fire up your grill (or set an oven to 400F).
Step 2
Remove the stem from the Portobello mushroom cap with a knife and scrape out the inside using a spoon.
Step 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.
Step 4
After baking, place the mushroom caps on a paper towel to remove the excess water so they will not be soggy when eating.
Step 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.
Step 6
While the chicken is cooking, season it in the skillet with cumin and pepper.
Step 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
Low-Carb Chicken Tacos
Kevin Curry
INGREDIENTS
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
INSTRUCTIONS
-
Fire up your grill (or set an oven to 400F).
-
Remove the stem from the Portobello mushroom cap with a knife and scrape out the inside using a spoon.
-
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.
-
After baking, place the mushroom caps on a paper towel to remove the excess water so they will not be soggy when eating.
-
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.
-
While the chicken is cooking, season it in the skillet with cumin and pepper.
-
Chop up the chicken breast into small pieces, then build your taco! Add cabbage, chicken, pico de gallo, mashed avocado then crispy bacon.
