Plat
Low Carb Chicken Tacos with Jicama Wraps and Pineapple Jalapeño Salsa
30 minPour 5Nutri-Score B€€
B
30 min
30 minLow Carb Chicken Tacos with Jicama Wraps and Pineapple Jalapeño Salsa
ce qu’il vous faut
Ingrédients
jicama wraps (ready to use)Fruits et légumes10 morceaux
chicken thighs (boneless, skinless)Viandes5 morceaux
taco seasoning (about 2 tbsp)Épices15 g
avocado oil (for cooking)Épicerie15 ml- fresh pineapple (finely diced)Fruits et légumes200 g
onion (finely diced)Fruits et légumes80 g- jalapeño (seeded and finely diced)Fruits et légumes1 morceau
- cilantro (chopped)Fruits et légumes15 g
salt (to taste)Épices3 g- lemon juice (freshly squeezed)Fruits et légumes15 ml
par portion
Nutrition
219kcal
- Glucides
- 9 g
- Protéines
- 21 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Pince de cuisine
pas à pas
Préparation
- Étape 1
Season the chicken
- Pat the chicken thighs dry and coat them evenly with the taco seasoning.
- Étape 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.
- Étape 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.
- Étape 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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