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Low Carb Chicken Tacos with Jicama Wraps and Pineapple Jalapeño Salsa
30 minPara 5Nutri-Score B€€
B
30 min
30 minLow Carb Chicken Tacos with Jicama Wraps and Pineapple Jalapeño Salsa
receta de
My Nguyen
@myhealthydish
19 recetas
27 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
jicama wraps (ready to use)Frutas y verduras10 piezas
chicken thighs (boneless, skinless)Carne5 piezas
taco seasoning (about 2 tbsp)Especias15 g
avocado oil (for cooking)Despensa15 ml- fresh pineapple (finely diced)Frutas y verduras200 g
onion (finely diced)Frutas y verduras80 g- jalapeño (seeded and finely diced)Frutas y verduras1 pieza
- cilantro (chopped)Frutas y verduras15 g
salt (to taste)Especias3 g- lemon juice (freshly squeezed)Frutas y verduras15 ml
por ración
Nutrición
219kcal
- Carbohidratos
- 9 g
- Proteínas
- 21 g
- Grasas
- 11 g
lo que usará
Utensilios
Sartén
Bol
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Season the chicken
- Pat the chicken thighs dry and coat them evenly with the taco seasoning.
- Paso 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.
- Paso 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.
- Paso 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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