Sometimes I get an overwhelming desire for chicken tacos. It’s all consuming and they become all I can think about until I stuff my face with them.

Case in point: last Friday I was doing my usual grocery shopping. Everett was asleep in his stroller and I was leisurely browsing in Whole Foods…because I love Whole Foods. I’m checking out a cheese melter thingy that I’ll never use and never buy because it’s thirty seven dollars and I can melt my own cheese and…the taco craving hit. Hard.

I quickly gathered the rest of the items on my grocery list and headed home. Except when I got there, the baby woke up. Which is okay, because he’s really cute and sometimes I think my heart will explode because I love him so much.

So I fed him, impatiently. Silently imploring my kid to hurry the hell up so I could make some chicken tacos. I’m like, a really good mom. I promise I love my kid more than tacos. But they’re in my top five for sure.

So my point is – by the time I’m done feeding my son I am RAVENOUS for tacos. I can think of nothing else. Thank God these take less than fifteen minutes to make.

Some key points about these amazing tacos, other than the fact that they’re insanely delicious:

  • organic chicken is a great source of protein (bonus if you get pastured chicken from a local farm!)
  • healthy fats and fiber from the avocado
  • low-carb, paleo, gluten-free using Siete tortillas (my absolute favorite)
  • Lots of antioxidants and nutrients from the tomatoes, cilantro, onions, romaine and avocados
  • another healthy dose of fat from grass-fed cheddar
  • made from real, whole foods – the kind that fill you up with no additives, sketchy ingredients or otherwise processed garbage so common in food these days
Quick + Healthy Chicken Tacos

Quick + Healthy Chicken Tacos


  • 2 Siete almond flour tortillas (find here but they're cheaper at Whole Foods)
  • 1/2 chicken breast
  • 1 tbsp avocado oil (find here)
  • tsp of garlic powder
  • tsp of cumin
  • tsp of chipotle powder
  • 1/2 cup of pico de gallo
  • 1 avocado
  • shredded lettuce
  • grass-fed cheddar to grate overtop


  1. Heat the avocado oil over medium heat.
  2. Dice the chicken and toss it in the garlic, cumin and chipotle powders. Add salt too.
  3. Cook until browned.
  4. Add chicken to two Siete tortillas.
  5. Grate some grass-fed cheddar overtop.
  6. Then add pico de gallo (I already had some made - always).
  7. Then add lettuce.
  8. Then top with avocado.
  9. DEVOUR.
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