Tuesday, June 21, 2016

Low-carb crispy lettuce wrapped chicken tacos recipe


So it’s summer now, here in Idaho. It’s summer and I’m acutely aware of the need to keep my waistline somewhat under control, since it’s not covered with sweaters and cute coats at the moment. Because of the greater waistline visibility, I’ve been attempting to keep things pretty low-carb and healthy around here (sometimes with varying levels of success). 

But you guys, I really love tacos. 

Tacos are in the category of food reserved for Things I Could Eat Forever if Trapped on a Desert Island. I really, really like tacos. There’s an amazing taco truck run by a lovely woman named Lupita near my job, and I swear I’m personally putting her kids through college with my taco consumption. She makes the corn tortillas right in front of you, to order…you guys…it’s taco heaven.


As often as I make tacos at home, I need a way to keep this meal a bit lighter. This recipe is my way of cutting the fat and carbs while still giving into my taco craving. Mostly guilt-free. Almost completely guilt-free if you use super light cheese. And the swap of a lettuce leaf for a tortilla actually still gives it the satisfying crispy crunch to go with you soft meats. It totally works! 

Ingredients:

1 avocado, sliced (or chopped!)
1/2 onion, minced 
sliced olives
a little bit of cheese (to keep it healthy, light cheese!)
canned corn, drained and set aside
fresh cilantro
sour cream 
iceberg lettuce leaves, removed one at a time 
3 chicken breasts 
2 Tbsp homemade msg-free taco seasoning 

  1. Cook your chicken. The easiest way to cook chicken in order to turn it into shredded chicken is to boil it. Weird, I know, but it works and has the bonus of keeping your chicken moist! Cook your chicken breasts until you can easily pull them apart with two forks. Remove your chicken out of the water and drain it, then shred it.



2. In a pan, combine your taco seasoning with about 1/2 cup water and bring to a boil, Then add your shredded chicken. Simmer until the water is evaporated and your chicken is evenly coated. 

3. Pile your toppings into a lettuce leaf, just like you would a tortilla, and eat! 



I know, this seems really easy. I thought about it for a while but just could not come up with a way to describe putting together a taco that isn’t pretty much obvious in the pictures. Probably because my personal tactic for making tacos is literally ‘pile as much on there as you can and shove in face.’ I told you I really liked tacos! 

If you liked this recipe, you might also check out my crispy Paleo Avocado Fries recipe, and my recipe for home made Southwest Veggie Burgers, for those of us trying our best to keep it healthy this summer! 


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