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Low Carb Chicken Tacos with Jicama Wraps and Pineapple Jalapeño Salsa
30 Min.Für 5Nutri-Score B€€
B
30 Min.
30 Min.Low Carb Chicken Tacos with Jicama Wraps and Pineapple Jalapeño Salsa
was Sie brauchen
Zutaten
jicama wraps (ready to use)Obst & Gemüse10 Stücke
chicken thighs (boneless, skinless)Fleisch5 Stücke
taco seasoning (about 2 tbsp)Gewürze15 g
avocado oil (for cooking)Vorräte15 ml- fresh pineapple (finely diced)Obst & Gemüse200 g
onion (finely diced)Obst & Gemüse80 g- jalapeño (seeded and finely diced)Obst & Gemüse1 Stück
- cilantro (chopped)Obst & Gemüse15 g
salt (to taste)Gewürze3 g- lemon juice (freshly squeezed)Obst & Gemüse15 ml
pro Portion
Nährwerte
219kcal
- Kohlenhydrate
- 9 g
- Eiweiß
- 21 g
- Fett
- 11 g
was Sie verwenden
Utensilien
Bratpfanne
Rührschüssel
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Season the chicken
- Pat the chicken thighs dry and coat them evenly with the taco seasoning.
- Schritt 2
Cook the chicken
- Heat the avocado oil in a frying pan over medium-high heat.
- Cook the chicken thighs for 4 to 5 min on each side until golden brown and cooked through.
- Schritt 3
Make the pineapple jalapeño salsa
- Combine the diced pineapple, onion, jalapeño and chopped cilantro in a bowl.
- Season with salt and finish with a squeeze of fresh lemon juice, then mix well.
- Schritt 4
Assemble the tacos
- Slice the cooked chicken.
- Layer two jicama wraps per taco, add the chicken and top with the pineapple jalapeño salsa.
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