Best Keto Mexican Shredded Chicken Tacos
How to Make It
Step 1
Roughly dice the chicken breast lengthways and set aside. Finely dice the onions and peppers and set them aside. Heat the olive oil in a large frying pan set over medium heat. Add the onions, pepper, and bay leaf and saute until soft, about 5-8 minutes. If they’re starting to burn, lower the heat.
Step 2
Mince the garlic and add to the pan. Add in the tomato paste and ⅓ cup water and stir to combine. Add the oregano, cumin, paprika, red pepper flakes, cayenne pepper powder, sea salt, and a good grind of black pepper and stir through. Add the chicken to the pan and coat with all the spices and peppers.
Step 3
Pan-fry the chicken until it has cooked through. Remove from the heat. Transfer the chicken mixture to a large bowl and use 2 forks to shred the chicken. Set it aside.
Step 4
In a clean non-stick frying pan set over medium-high heat, evenly sprinkle 1/3 cup of the mozzarella cheese per serving. Melt the cheese for 2-3 minutes. As the cheese melts, use a rubber spatula to gather the edges so you have a neat and round “tortilla”. When the edges begin to turn golden, slide the spatula underneath and transfer it to a plate. Repeat with the remaining cheese. Remove from heat and let cool for a couple of minutes.
Step 5
Finely chop the lettuce and roughly chop the cilantro. Fill the tortilla with a thin layer of lettuce, shredded chicken, and cilantro. Serve immediately.
Ingredients
- Olive oil – 1 tbsp
- Chicken breast, skin removed before cooking – 10 oz
- Onion, white, yellow or red, raw – 0.25 cup
- Red bell peppers, raw – 0.33 cup, chopped
- Bay leaf – 0.25 tsp
- Tomato paste – 1 tbsp
- Water – 0.33 cup
- Garlic – 2 clove
- Oregano, ground – 1 tsp
- Cumin, ground – 1 tsp
- Paprika – 1 tsp
- Chilli Flakes / Red Pepper Flakes – 0.5 tsp
- Cayenne – 0.5 tsp
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp
- Low-Moisture Shredded Mozzarella – 1.8 cup
- Romaine lettuce – 0.5 cup, shredded
- Coriander leaf, fresh – 0.25 cup, chopped