Crispy Keto Chicken Tacos - Low Carb Way Of Life

Ingredients:

For the chicken:
1 ½ pounds boneless, skinless chicken breasts
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt
1/4 cup keto salsa
½ lime juice of

For the tacos:
8 low carb flour tortillas 6 inch diameter
1 ¼ cups shredded Mexican blend cheese
½ cup chopped cilantro
Taco toppings as desired

Directions:

To make the chicken:
Place the chicken in a saucepan and cover with water. Bring to a boil, reduce to a simmer, and cook for 10-12 minutes or until the chicken reaches an internal temperature of 165 degrees and easily shreds apart with a fork.

Transfer the chicken to a bowl and use 2 forks to shred the chicken into small pieces.

Add the seasonings, salsa, and juice of ½ a lime to the chicken and stir well to coat. Taste and add additional seasoning if desired.

To make the tacos:
While the chicken is cooking, preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.

Warm the tortillas in the microwave for 10-20 seconds to make them soft and pliable.

Add a big scoop of chicken to the each tortilla and top with shredded cheese and cilantro. Fold the tortilla over itself to close. Repeat with the remaining tortillas.

Spritz both sides of the tacos with oil spray. Bake for 10 minutes, then flip and bake for 10 more minutes or until tortillas have crisped up a bit and are lightly browned in places.

Allow to cool for a couple of minutes (tortillas will crisp a bit more as they cool) and then serve with the toppings of your choice.

Servings: 1 taco

Nutritional Information: Calories: 251, Fat: 11g, Carbohydrates: 20g, Fiber: 17g, Protein: 29g