The world seems to have gone mad for carb-free food, so this recipe is inspired by you lot out there who like your tacos but don’t like your tortilla.
I constantly crave the flavours of Mexican cuisine, and this recipe ticks this box in a big way for me. Packed with flavour, it leaves you feeling rather angelic as it’s virtually devoid of any fat or carbohydrates.
Oh and lets not forget about the crunch factor. When you shroud your spicy chicken strips and salsa in a crispy lettuce leaf the whole thing becomes a texture adventure with a mingling of hot and cold, raw and cooked and is pretty much a perfect meal for me.
I have kept things fairly healthy here and excluded grated cheese and sour cream from the toppings. You can of course add this in to make it even more indulgent.
Recipe | this should feed 4
- 400g of skinless chicken breast cut into fairly thin strips
- splash of olive oil to fry these in
- 1 x red onion finely sliced
- 1 x 400g tin of tomatoes (whole or chopped)
- 1 T of finely chopped chipotle in adobo sauce (or substitute with finely chopped pickled jalapeno chillis and a pinch of dried chilli flakes)
- 1/2 t cumin
- pinch of brown sugar and salt and pepper to season
- lettuce leaves to make your tacos (I like to use butter lettuce or baby gem lettuce)
- fresh coriander leaves
- sliced pickled jalapeno chillies
- slices of avocado or make a guacamole
- fresh tomatoes and slices of spring onion to make a rustic salsa – as much as you need. I used about 2 cups of quartered rosa / cherry tomatoes and sliced red spring onions / scallions. I tossed these together with lots of salt and pepper.
- lime wedges to spritz
Heat the olive oil in a non-stick frying pan and quickly fry your chicken pieces until they turn golden. Set aside.
In the same pan, add another small splash of olive oil and fry your onion until it softens. Add your tomatoes, cumin, sugar and chipotle and simmer for around 15 – 25 minutes until the tomato sauce starts to thicken around the edges of the pan.
Add the chicken back into the sauce and allow to cook for about 5 minutes.
Assemble all the elements to make your tacos in separate bowls and serve so that every one can make up their own. I like to give the chicken a good spritz of lime juice. This freshens things up and amplifies the flavours.
I have to say that I will be turning to lettuce to make my tacos in the future more often. I love how all the taste is there without the filling flour tortilla.
I enjoyed these spicy treats on a very hot day with some home made limeade. I simply squeezed fresh lime juice and measured this out. I then dissolved this quantity of water and sugar together and then added in the lime juice. I served this in glasses with loads of ice and topped up with soda water to the desired taste.
*if you are making very small quantities, you may find it easier to dissolve the sugar in the water by heating it first, then allowing it to cool before adding in the lime juice.
For a few more of my popular carb-free meal ideas check out:
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