These low-carb chicken tacos pack a zesty punch from a four-ingredient adobo marinade that makes the chicken incredibly juicy (and provides 43g protein per serving). The soft tortillas are made from cauliflower, cheddar and a touch of xanthan gum, a natural ingredient that holds everything together and makes the tortillas pliable, look for it in the baking aisle. Topped with lettuce, avocado and fresh salsa, this recipe takes Taco Tuesday to another level.
Cauliflower is more than just a grain substitute. It’s a cruciferous vegetable — a family of vegetables that includes broccoli, cabbage, kale and Brussels sprouts. Cruciferous vegetables have powerful antioxidant properties that protect you from disease and reduce inflammation in the body.
Active time: 20 minutes Total time: 1 hour
Low-Carb Chicken Adobo Cauliflower Tortilla Tacos
Ingredients
- 1 1/4 pounds (567g) boneless skinless chicken breasts, cut into bite-size strips
- 1/4 cup (59ml) freshly squeezed orange juice
- 2 tablespoons garlic, finely chopped and smashed with the side of a knife
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon salt, divided
- 4 cups (10 ounces/302g) cauliflower florets (from 1 small cauliflower, cored)
- 3 large eggs
- 1/2 cup (57g) cheddar cheese, grated
- 1/2 teaspoon xanthan gum
- 2 cups (80g) romaine lettuce, chopped, or baby greens
- 1 medium avocado, diced
- 1 cup (240g) fresh tomato salsa
Directions
Preheat the oven to 400°F (204°C). In a large non-reactive bowl, combine the chicken, orange juice, garlic, chili powder, cumin and 1/4 teaspoon of salt. Set aside to marinate for 30 minutes. Line 2 large baking sheets with parchment; set aside.
Meanwhile, make the tortillas. Put the cauliflower florets in a food processor and pulse until it resembles rice, 30 one-second pulses. Put the cauliflower in a medium microwave-safe bowl with 1/4 cup (59ml) water. Cover and microwave on high for 7 minutes, or until very tender. Drain in a fine-mesh sieve. Transfer to a clean dish towel, twist the ends, and squeeze out all the moisture.
Return the cauliflower to the food processor. Add the eggs, cheese and remaining 1/2 teaspoon salt and process until smooth, 20 seconds. Scrape down the sides of the food processor bowl and sprinkle the xanthan gum over the top of the cauliflower mixture. Pulse until combined, 5 one-second pulses.
Spoon 4 portions (about 2 tablespoons each) of the cauliflower mixture onto one of the prepared baking sheets and use an offset spatula to spread each portion out into a 7–8-inch circle. Repeat with the remaining cauliflower mixture and the other baking sheet. Bake until golden brown on the bottom, 8–10 minutes. Flip the tortillas over and cook on the second side until golden brown on the bottom, 3–5 minutes.
Heat a grill pan over medium-high heat. Add the chicken breast strips to the pan, discarding the marinade. Grill until no longer pink in the center, about 3 minutes per side. Transfer to a bowl, cover, and keep warm.
Warm the tortillas on the grill pan. Mound the chicken, lettuce, avocado and salsa in the tortillas and fold to create a taco shape. Serve immediately.
Serves: 4 | Serving Size: 2 tacos
Nutrition (per serving): Calories: 364; Total Fat: 16g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 220mg; Sodium: 481mg; Carbohydrate: 12g; Dietary Fiber: 5g; Sugar: 5g; Protein: 43g
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
