paleo-chicken-tacos
These paleo chicken tacos feature homemade paleo tortillas made with tapioca flour. The filling is chicken thighs mixed with queso fresco, cilantro, thinly sliced radishes, and lime wedges. | peteandgerrys.com
These paleo chicken tacos feature homemade paleo tortillas made with tapioca flour. The filling is chicken thighs mixed with queso fresco, cilantro, thinly sliced radishes, and lime wedges. | peteandgerrys.com These paleo chicken tacos feature homemade paleo tortillas made with tapioca flour. The filling is chicken thighs mixed with queso fresco, cilantro, thinly sliced radishes, and lime wedges. | peteandgerrys.com
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Paleo Chicken Tacos

  • Low Carb
  • Meals
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5/5 - 1 Ratings
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Prep Time 15-20 minutes
Cook Time
Serving Yield 10 tacos

The measure of a taco night done right is its ability to bring people together over lip-smacking food and good conversation. And with paleo tortillas as your sidekick, you're set to host an all-inclusive meal that everyone can enjoy, complete with marinated chicken, fresh radishes, and lots of lime.

By: Isabel Eats

Ingredients

For the paleo tortillas:

  • 1/2 cup tapioca flour (or tapioca starch)
  • 1/2 cup coconut flour
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon onion powder
  • 1 3/4 cup unsweetened almond milk
  • 2 large Pete and Gerry's Organic Eggs

For the fillings:

  • 1 pound boneless skinless chicken thighs
  • 2 tablespoons freshly squeezed orange juice (about 1/2 medium orange)
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice (about 1/2 lime)
  • 2 teaspoons smoked paprika
  • 1 teaspoon white wine vinegar
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, minced
  • Cilantro, chopped, for topping
  • Queso fresco or cotija cheese, for topping
  • Radishes, sliced, for topping
  • Lime wedges, for serving

Nutritional Information plus

Serv. Size: 1 taco, Servings: 10

Amount Per Serving: Calories 180, Fat Cal. 80, Total Fat 9g (14% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 480mg (20% DV), Total Carb. 10g (3% DV), Fiber 3g (12% DV), Sugars 1g, Protein 15g, Vitamin A (8% DV), Vitamin C (4% DV), Calcium (15% DV), Iron (6% DV), Vitamin D (10% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

To make the paleo tortillas:

Step 1

Heat a small nonstick skillet over medium-low heat. To make more than one tortilla at a time, heat a second nonstick skillet on a nearby burner.

Step 2

Sift the tapioca flour, coconut flour, salt, and onion powder into a large mixing bowl by adding ingredients into a fine-mesh strainer and shaking it into the bowl. This helps eliminate and prevent any lumps in the batter.

Step 3

In a medium mixing bowl, whisk together the almond milk and eggs. Add the wet ingredients into the dry ingredients and whisk together until the batter is completely smooth and without any lumps.

Step 4

Pour 1/4 cup of batter into the skillet and tilt the pan around in a circular motion with your wrist to evenly distribute the batter to make a larger circle. The batter should spread to about 7 inches in diameter. Don't make it too thin.

Step 5

Cook on low-medium heat until the batter hardens a bit and the edges of the tortilla start to come up, about 60-90 seconds.

Step 6

Carefully flip the tortilla over with a spatula and raise the heat to medium-high. Cook the tortilla for about 2 to 2 1/2 more minutes, flipping the tortilla one or two more times until both sides have beautiful brown spots on them.

Step 7

Transfer the tortilla to a plate, move the skillet off the burner and let cool for 30-60 seconds. Reduce heat to low and repeat the cooking process until all the batter is used.

To make the fillings:

Step 1

Place all filling ingredients except toppings and lime wedges in a large ziplock bag, mix together and shake to coat all the chicken. Close bag and refrigerate for 2-6 hours.

Step 2

Preheat grill to medium-high heat (400-450F), brush cooking grates to clean, and grease with a high smoke point oil.

Step 3

Grill chicken thighs with the grill lid closed for 8-10 minutes, flipping once halfway through, until meat is firm and internal temperature registers 165F.

Step 4

Transfer chicken to a cutting board and let rest for 5 minutes. Slice or shred with a fork. Fill paleo tortillas with grilled chicken and top with cilantro, queso fresco, sliced radishes and lime wedges on the side.

Notes:

Paleo tortillas can be stored in a plastic storage bag in the fridge for up to 10 days

To reheat, place paleo tortillas in a skillet or griddle over high heat until fully warmed through. Avoid microwaving, as they may get soggy.

To freeze, place cooled tortillas in a large freezer-friendly zip-top plastic bag and transfer to freezer. To thaw, remove from freezer and place in the fridge until pliable or on the counter for about 1-2 hours.

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Paleo Chicken Tacos

Prep Time 15-20 minutes
Cook Time
Serving Yield 10 tacos

The measure of a taco night done right is its ability to bring people together over lip-smacking food and good conversation. And with paleo tortillas as your sidekick, you're set to host an all-inclusive meal that everyone can enjoy, complete with marinated chicken, fresh radishes, and lots of lime.

By: Isabel Eats

Ingredients

For the paleo tortillas:

  • 1/2 cup tapioca flour (or tapioca starch)
  • 1/2 cup coconut flour
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon onion powder
  • 1 3/4 cup unsweetened almond milk
  • 2 large Pete and Gerry's Organic Eggs

For the fillings:

  • 1 pound boneless skinless chicken thighs
  • 2 tablespoons freshly squeezed orange juice (about 1/2 medium orange)
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice (about 1/2 lime)
  • 2 teaspoons smoked paprika
  • 1 teaspoon white wine vinegar
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, minced
  • Cilantro, chopped, for topping
  • Queso fresco or cotija cheese, for topping
  • Radishes, sliced, for topping
  • Lime wedges, for serving

Directions

To make the paleo tortillas:

Step 1

Heat a small nonstick skillet over medium-low heat. To make more than one tortilla at a time, heat a second nonstick skillet on a nearby burner.

Step 2

Sift the tapioca flour, coconut flour, salt, and onion powder into a large mixing bowl by adding ingredients into a fine-mesh strainer and shaking it into the bowl. This helps eliminate and prevent any lumps in the batter.

Step 3

In a medium mixing bowl, whisk together the almond milk and eggs. Add the wet ingredients into the dry ingredients and whisk together until the batter is completely smooth and without any lumps.

Step 4

Pour 1/4 cup of batter into the skillet and tilt the pan around in a circular motion with your wrist to evenly distribute the batter to make a larger circle. The batter should spread to about 7 inches in diameter. Don't make it too thin.

Step 5

Cook on low-medium heat until the batter hardens a bit and the edges of the tortilla start to come up, about 60-90 seconds.

Step 6

Carefully flip the tortilla over with a spatula and raise the heat to medium-high. Cook the tortilla for about 2 to 2 1/2 more minutes, flipping the tortilla one or two more times until both sides have beautiful brown spots on them.

Step 7

Transfer the tortilla to a plate, move the skillet off the burner and let cool for 30-60 seconds. Reduce heat to low and repeat the cooking process until all the batter is used.

To make the fillings:

Step 1

Place all filling ingredients except toppings and lime wedges in a large ziplock bag, mix together and shake to coat all the chicken. Close bag and refrigerate for 2-6 hours.

Step 2

Preheat grill to medium-high heat (400-450F), brush cooking grates to clean, and grease with a high smoke point oil.

Step 3

Grill chicken thighs with the grill lid closed for 8-10 minutes, flipping once halfway through, until meat is firm and internal temperature registers 165F.

Step 4

Transfer chicken to a cutting board and let rest for 5 minutes. Slice or shred with a fork. Fill paleo tortillas with grilled chicken and top with cilantro, queso fresco, sliced radishes and lime wedges on the side.

Notes:

Paleo tortillas can be stored in a plastic storage bag in the fridge for up to 10 days

To reheat, place paleo tortillas in a skillet or griddle over high heat until fully warmed through. Avoid microwaving, as they may get soggy.

To freeze, place cooled tortillas in a large freezer-friendly zip-top plastic bag and transfer to freezer. To thaw, remove from freezer and place in the fridge until pliable or on the counter for about 1-2 hours.