Naked Crispy Chicken Taco (Whole30, Low Carb/Keto, Paleo)

Print Pin
3.50 from 131 votes

Naked Crispy Chicken Taco (Whole30, Low Carb/Keto, Paleo)

1 hour 5 minutes
Calories 710kcal

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 teaspoon vinegar
  • 2 teaspoons water
  • 1 cup pecans (whole)
  • 1 cup whole cashews
  • 2 tablespoons taco seasoning (whole)
  • 1 teaspoon cocoa
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • shredded lettuce
  • avocado (Sliced)
  • mayonnaise (Primal Kitchen)

Instructions

  • Pre-heat oven to 425FIn a food processor combine the nuts and all the seasoning.
  • Pulse until fine and crumbly.
  • Pour out on to a plate.Butterfly your chicken breasts and cut in to two pieces each.
  • You will have 4 chicken fillets.Lay them flat on a cutting board.
  • Cover with parchment paper and pound to flatten.
  • If you don’t have a kitchen mallet, use a small, heavy sauce pot.
  • Bang, bang, bang.In a bowl, whisk together the egg, vinegar and water.Dredge the chicken in the egg mix then press down on each side in the nut mix.Place on a sheet pan.
  • Repeat with all 4 pieces.Bake for 15 minutes.Remove from the oven and carefully use toothpicks or skewers to prop your chicken pieces up at the sides so they look taco-ish.Bake another 10 minutes.Remove from the oven and let it cool.
  • Not to worry if they aren’t standing up right, as long as you can hold them in your hand you can taco.Fill them up with greens, avo, cilantro and mayo.
  • Enjoy!Ps.
  • This chicken is also fabulous over a salad with PK ranch!

Nutrition

Calories: 710kcal

Originally posted 2019-02-20 18:33:37.

Article Categories:
Dinner

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating