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Low Carb Chicken Tacos with Jicama Wraps and Pineapple Jalapeño Salsa
30 minVoor 5Nutri-Score B€€
B
30 min
30 minLow Carb Chicken Tacos with Jicama Wraps and Pineapple Jalapeño Salsa
wat u nodig heeft
Ingrediënten
jicama wraps (ready to use)Groente en fruit10 stukken
chicken thighs (boneless, skinless)Vlees5 stukken
taco seasoning (about 2 tbsp)Kruiden en specerijen15 g
avocado oil (for cooking)Voorraadkast15 ml- fresh pineapple (finely diced)Groente en fruit200 g
onion (finely diced)Groente en fruit80 g- jalapeño (seeded and finely diced)Groente en fruit1 stuk
- cilantro (chopped)Groente en fruit15 g
salt (to taste)Kruiden en specerijen3 g- lemon juice (freshly squeezed)Groente en fruit15 ml
per portie
Voedingswaarden
219kcal
- Koolhydraten
- 9 g
- Eiwitten
- 21 g
- Vetten
- 11 g
wat u gebruikt
Keukengerei
Koekenpan
Mengkom
Keukentang
stap voor stap
Bereiding
- Stap 1
Season the chicken
- Pat the chicken thighs dry and coat them evenly with the taco seasoning.
- Stap 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.
- Stap 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.
- Stap 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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