A four-ingredient adobo marinade gives these low-carb chicken tacos a zesty kick and makes the chicken exceptionally juicy (and provides 43g protein per serving). The soft tortillas are made with cauliflower, cheddar, and a pinch of xanthan gum, a natural ingredient found in the baking aisle that keeps it together and makes the tortillas pliable. This recipe elevates Taco Tuesday by adding lettuce, avocado, and fresh salsa to the mix.
Cauliflower isn’t just a grain replacement. It belongs to the cruciferous vegetable family, which includes broccoli, cabbage, kale, and Brussels sprouts. Cruciferous vegetables are high in antioxidants, which protect the body from disease and minimize inflammation.
20 minutes of active time Period spent: 1 hour
Cauliflower Tortilla Tacos with Low-Carb Chicken Adobo
- 1st Ingredient Boneless, skinless chicken breasts, 1/4 pound (567g), sliced into bite-size strips
- a quarter cup (59ml) fruit juice, freshly squeezed
- 2 tbsp garlic, finely sliced and crushed with a knife
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin powder
- 4 cups (10 ounces/302g) 3/4 teaspoon salt, divided florets of cauliflower (from 1 small cauliflower, cored)
- 3 eggs (large)
- a half-cup (57g) grated cheddar cheese
- xanthan gum, 1/2 teaspoon
- 2 quarts (80g) chopped romaine lettuce or baby greens
- 1 medium avocado, peeled and diced
- 1 mug (240g) salsa de tomates fresca
Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Combine the chicken, orange juice, garlic, chilli powder, cumin, and 1/4 teaspoon salt in a big non-reactive mixing bowl. Set aside for 30 minutes to marinate. Set aside 2 large baking sheets lined with parchment paper.
Create the tortillas in the meantime. In a food processor, pulse the cauliflower florets 30 times in one second until they resemble rice. In a medium microwave-safe dish, combine the cauliflower and 1/4 cup (59ml) water. Cover and cook for 7 minutes on warm, or until very tender. Using a fine-mesh sieve, drain the liquid. Squeeze out all the moisture in a clean dish towel by twisting the ends.
Toss the cauliflower into the food processor once more. Process the eggs, cheese, and remaining 1/2 teaspoon salt for 20 seconds, or until smooth. Scrape the sides of the food processor bowl clean, then sprinkle the xanthan gum over the cauliflower mixture. 5 one-second bursts, until combined.
Place 4 portions of the cauliflower mixture (about 2 tablespoons each) on one of the prepared baking sheets and spread each portion out into a 7–8-inch circle with an offset spatula. With the remaining cauliflower mixture and the other baking sheet, repeat the process. 8–10 minutes, or until golden brown on the outside. Cook the tortillas on the other side for 3–5 minutes, or until golden brown on the outside.
Preheat a grill pan to medium-high. Remove the marinade from the chicken breast strips and place them in the pan. Grill until the centre is no longer pink, around 3 minutes per hand. Place in a tub, cover, and set aside to keep warm.
On the grill pan, warm the tortillas. Fill the tortillas halfway with chicken, lettuce, avocado, and salsa, then fold to make a taco form. Serve right away.
4 tacos per serving | 2 tacos per serving
Calories: 364; Total Fat: 16g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 220mg; Sodium: 481mg; Carbohydrate: 12g; Dietary Fiber: 5g; Sugar: 5g; Protein: 43g Calories: 364; Total Fat: 16g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 220mg