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Low-Carb Chicken Tacos


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


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.