Food Diary Recipes

Low Carb Chicken Tacos

chicken low carb tacos cheese guacamole

It’s Tuesday, do you know what that means? It’s Taco Tuesday! Tacos are one of my absolute favourite foods. I was lucky enough that my mom would spoil me with homemade authentic tacos – perks of her being Mexican! I miss her dearly and Taco Tuesdays make me feel closer to her. She would probably laugh at my recipe for tacos, but here’s to you anyway mom (everyone say Hi Gina!).

Tacos typically can be quite greasy, high in fat, high in calories and loaded with carbs. I have adapted my recipe to be relatively low calorie, low fat, low carb and high protein! My indulgent version is under 600 calories, but you could easily bring this under 400 calories by opting out on guacamole or cutting back on the tortillas. This recipe comes in 3 parts – cauliflower tortillas, homemade guacamole and the taco filling.

This recipe yields 4 chicken tacos with guacamole. You will notice the taco filling serves 2 and guac serves 1, that’s because my heathen of a husband has flour tortillas and no guacamole.

Cauliflower Tortillas – makes 4 tortillas
Calories: 220
Fat: 9g
Carbs: 19.7g
Protein: 21.5g

3/4 head of cauliflower
2 medium eggs
black pepper
paprika (I use smoked)

Preheat oven to 200c and line a baking tray with parchment paper. Cut head of cauliflower into florets and blitz in a food processor until it has a rice-like consistency
blitzed cauliflower
Transfer cauliflower to a microwave safe dish and cook in the microwave for 2 minutes, stir, then cook for another 2 minutes. After the cauliflower has cooked, use a cheese cloth or clean tea towel to squeeze out excess moisture – be careful not to burn your hands! Place the cauliflower in a bowl with eggs, black pepper and paprika. Mix until a batter is formed
cauliflower egg batter
Spoon mixture onto baking tray to create 4 tortillas (I ran out of parchment paper, don’t judge). Bake in the oven for 10 minutes, flip and continue to cook for another 5-7 minutes
baking cauliflower tortillas
After the tortillas are cooked, transfer to a wire rack to cool. Before serving, warm in a frying pan for a few seconds on each side. These Tortillas will not taste like corn or flour tortillas, fair warning! However they are amazingly delicious and soft.
cooked cauliflower tortillas

Homemade Guacamole – serves 1
Calories: 151
Fat: 11.7g
Carbs: 12.4g
Protein: 1.5g

1/2 medium avocado
1 small tomato
1/2 lemon
hot sauce (optional)

Cube avocado and dice tomato. Place avocado in a small bowl and mash up with a fork. Once avocado is mashed, add in diced tomato, squeeze of lemon juice and a dash of hot sauce then mix together. That was easy!
homemade guacamole

Chicken Taco Filling – serves 2
Calories: 188
Fat: 4g
Carbs: 8g
Protein: 30.4g

200g chicken breast pieces (for ease I use Aldi cooked frozen chicken breast pieces)
1/2 onion, sliced
1 green bell pepper, diced
1 1/2 tsp chili powder and paprika
1 tsp onion powder
1/2 tsp salt, black pepper, garlic powder, ground cumin and dried oregano
100ml water
10g light shredded cheddar cheese

Add chicken, bell pepper and onion to a frying pan on medium heat with a few sprays of frylight (if you are using fresh chicken, cook the chicken thoroughly before adding the veg). Cook until veg is soft, roughly for 3 minutes. After the veg has softened, add seasonings and cook for another 3 minutes.
chicken taco filling seasonings
Add water to the chicken and veg and continue to cook until a thick sauce coats the chicken, roughly 5-8 minutes, remembering to stir occasionally so the sauce does not catch.
chicken taco filling simmer
Spoon the chicken mixture on to the tortillas and top with cheese and guacamole. If your feeling a bit feisty, add a splash of Tapatio hot sauce to each taco.
chicken low carb tacos cheese guacamole

Leave a comment if you enjoyed your own Taco Tuesday using this recipe!

Love Tiffany

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