Paleo Chicken Tacos Recipe 415
PALEO CHICKEN TACOS RECIPE - (4.1/5)
Provided by mack
Number Of Ingredients 16
Steps:
- Seed and stem the chiles and soak them in the vinegar. Separate the leaves of the lettuce and remove the tough white core from the inner leaves. Wash the leaves, spin them dry, and set them aside. Pour the stock or water into a pot and bring it to a boil. Add the chicken, wait for the stock to return to a boil, then reduce to a simmer. Poach the chicken just until cooked through. Reserve the cooking stock and allow the chicken to cool until it can be shredded by hand. Pull the chicken apart into small shreds (see photo) and place it in a large bowl. Heat the oil over medium heat in large pan or skillet. Add the garlic and onion and cook for 5 to 7 minutes, or until soft. Drain the chiles and add them to the skillet with the tomatoes. Cook until the tomatoes release their juices and the chiles have become soft, about 7 minutes. Add the cumin and season with salt (if using) and pepper. Carefully transfer the vegetables to a blender and blend until smooth. Add just enough of your reserved stock to make the mixture smooth and creamy but not watery. Pour just enough of the sauce (probably half to three-fourths) onto the chicken to create a pasty taco filling. You can freeze the remaining sauce for your next taco night. Spoon two heaping tablespoons of filling into each lettuce shell. Top with grape tomato, avocado, a squeeze of lime, and a few drops of hot sauce.
PALEO TACO SALAD
Paleo Mexicano!
Provided by Chris Denzer
Categories Salad Taco Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Mix together chili powder, cumin, garlic powder, cayenne pepper, salt, and ground black pepper in a small bowl.
- Heat a large skillet over medium-high heat and cook ground beef, stirring often, until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Mix in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir spice mixture into ground beef mixture and cook until fragrant, 2 to 3 more minutes.
- Combine salsa, sour cream, and lime juice in a small bowl. To serve, spread shredded romaine lettuce onto a serving platter and top with meat mixture, salsa mixture, cherry tomatoes, Cheddar cheese, and chopped cilantro.
Nutrition Facts : Calories 384.7 calories, Carbohydrate 18.5 g, Cholesterol 83.4 mg, Fat 24.7 g, Fiber 6.1 g, Protein 25 g, SaturatedFat 10.6 g, Sodium 413.8 mg, Sugar 4.2 g
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