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Low Carb Chicken Tacos with Jicama Wraps and Pineapple Jalapeño Salsa
30 minServes 5Nutri-Score B€€
B
30 min
30 minLow Carb Chicken Tacos with Jicama Wraps and Pineapple Jalapeño Salsa
what you need
Ingredients
jicama wraps (ready to use)Produce10 pieces
chicken thighs (boneless, skinless)Meat5 pieces
taco seasoning (about 2 tbsp)Spices15 g
avocado oil (for cooking)Pantry15 ml- fresh pineapple (finely diced)Produce200 g
onion (finely diced)Produce80 g- jalapeño (seeded and finely diced)Produce1 piece
- cilantro (chopped)Produce15 g
salt (to taste)Spices3 g- lemon juice (freshly squeezed)Produce15 ml
per serving
Nutrition
219kcal
- Carbs
- 9 g
- Proteins
- 21 g
- Fat
- 11 g
what you’ll use
Tools
Frying pan
Mixing bowl
Tongs
step by step
Method
- Step 1
Season the chicken
- Pat the chicken thighs dry and coat them evenly with the taco seasoning.
- Step 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.
- Step 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.
- Step 4
Assemble the tacos
- Slice the cooked chicken.
- Layer two jicama wraps per taco, add the chicken and top with the pineapple jalapeño salsa.