Chicken Tacos Recipe (2024)

Our Squeeze Chipotle Lime Mayohas the zesty creaminess that every taco needs. Squeeze, slather, or spread to add a spicy kick to every bite.

Enjoy these tacos one of three ways or build a tacos bar with a little bit of each:

• chicken tacos recipe
• fish tacos recipe
• veggie tacos recipe

How tomake chicken tacos

How to make fish tacos

Ingredients:

• 12 oz. wild-caught salmon filet portions
• 1.5 tablespoons Primal Kitchen Avocado Oil
• ½ teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon oregano
• ¼ teaspoon salt
• 1/4 teaspoon black pepper
• Primal Kitchen Avocado Oil Spray
• 4-6 grain-free tortillas (we used almond flour tortillas)

Mango Salsa:

• 1 chopped mango
• ½ chopped avocado
• ½ small minced red onion
• ¼ cup chopped cilantro
• Juice from ½ lime
• Pinch of salt

Fixings:

• Mango Salsa
• Shredded lettuce
• Primal Kitchen Chipotle Lime Mayo
• 4-6 grain-free tortillas (we used almond flour tortillas)

Directions:

Cut your salmon into ½-¾” pieces. Toss the salmon in ½ tablespoon of avocado oil and the spice blend.

Heat a tablespoon of oil in a skillet over medium-high heat. Once hot, add the chunks of salmon and allow them to brown on one side for about 30-45 seconds. Flip and repeat until the salmon is just cooked through. Set the salmon aside.

Spray a little avocado oil spray in the pan. Add 1-2 tortillas to the pan and let them shallow fry in the pan. Let them cook for about 1 minute on each side, then add some salmon, shredded lettuce and mango salsa. Quickly fold over into a taco shape and remove the taco from the pan and repeat with remaining tortillas and fillings. Drizzle with Primal Kitchen Chipotle Lime Mayo before serving.

Nutrition (1/4 of salmon and mango salsa):

• Calories: 246.4
• Sugar: 8.4g
• Sodium: 211.5mg
• Fat: 14.3g
• Saturated Fat: 1.9g
• Monounsaturated Fat: 7.28g
• Polyunsaturated Fat: 2.27g
• Trans Fat: 0g
• Carbs: 11.9g
• Net Carbs: 9.27g
• Fiber: 2.6g
• Protein: 19.8g
• Cholesterol: 54.4mg

How to make veggie tacos

Ingredients:

• 3 sliced bell peppers, assorted colors
• ½ sliced red onion
• 2 tablespoons Primal Kitchen Avocado Oil
• ½ teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon oregano
• ¼ teaspoon salt
• 1/4 teaspoon black pepper
• 1 sliced avocado

Fixings:

• Pico de gallo
• Shredded cheese
• Shredded lettuce
• Primal Kitchen Chipotle Lime Mayo
• 4-6 grain-free tortillas (we used almond flour tortillas)

Directions:

Add a bit of the pepper and onion mixture to the center of the tortilla and top with sliced avocado, pico de gallo and shredded lettuce and fold into a taco shape. Repeat with the remaining tortillas and fillings, and top with Primal Kitchen Chipotle Lime Mayo before serving.

Nutrition (1/4 of pepper/onion/avocado):

• Calories: 159.7
• Sugar: 6.1g
• Sodium: 166mg
• Fat: 12.6g
• Saturated Fat: 1.6g
• Monounsaturated Fat: 8.2g
• Polyunsaturated Fat: 1.79g
• Trans Fat: g
• Carbs: 12.7g
• Net Carbs: 7.06g
• Fiber: 5.5g
• Protein: 2.2g

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