I get a discount obsession with Volaille Tacos, or as I lovingly relate to them - Tikken Chakos. I could eat them every solitary day and I'd belike never get displeased of it.
Using lettuce leaves instead of flour tortillas, though, not only makes it a completely sanguine victuals, but plant a flavor-packed "taco".
If I didn't observe, Promoter would belike put every nutrition we act in a flour tortilla, and yet he has arise to like using lettuce wraps for our low-carb tacos.
So, conceive it or not, we jazz these Low-Carb Sliced Yellow Tacos honorable as such as the carby good.
Ingredients
- 2 • boneless/skinless chicken breasts [butterflied]
- 2 cups • chicken broth [enough to cover the chicken]
- 2 tsp • chili powder
- 2 tsp • salt
- 1 tsp • cumin
- 1/2 tsp • coriander
- 1/4 tsp • cayenne
- 2 tbsp • lime juice
- 12 • artisan romaine lettuce leafs [or any lettuce that has a small "cup" form]
- to taste • sour cream
- to taste • fresh pico de gallo
- to taste/optional • black beans
- to taste • shredded cheese of choice
Instructions
- Add the chicken, chicken broth, lime juice, salt and spices to a small/medium sauce pan. Be sure that the liquid covers the chicken. Bring to a boil and then simmer for approximately 10 minutes.
- Shred the chicken with 2 forks. I like to add it back to the liquid so it can absorbs some of the broth throughout all the shreds.
- Now assembled you lettuce tacos: lettuce, sour cream, chicken, pico de gallo, black beans and cheese.
- Enjoy!
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