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Naked Crispy Chicken Taco (Whole30, Low Carb/Keto, Paleo)


Scale

Ingredients

  • Crispy Chicken Taco Shell
  • 2 boneless skinless chicken breast
  • 1 egg
  • 1 tsp vinegar
  • 2 tsp water
  • 1 cup whole pecans
  • 1 cup whole cashews
  • 2 tbsp taco seasoning (Primal Palate has a good one!)

If you can’t do nightshades this is what I used

  • 1 tsp salt, 2 tsp black pepper, 1 tsp cumin, 1 tsp cocoa, 1 tsp garlic powder, 1 tsp ginger, 1 tsp thyme)
  • Taco Fillings
  • Shredded lettuce
  • Sliced Avocado
  • Cilantro
  • Primal Kitchen Mayo

Instructions

  1. Pre-heat oven to 425F
  2. In a food processor combine the nuts and all the seasoning. Pulse until fine and crumbly. Pour out on to a plate.
  3. Butterfly your chicken breasts and cut in to two pieces each. You will have 4 chicken fillets.
  4. Lay them flat on a cutting board. Cover with parchment paper and pound to flatten. If you don’t have a kitchen mallet, use a small, heavy sauce pot. Bang, bang, bang.
  5. In a bowl, whisk together the egg, vinegar and water.
  6. Dredge the chicken in the egg mix then press down on each side in the nut mix.
  7. Place on a sheet pan. Repeat with all 4 pieces.
  8. Bake for 15 minutes.
  9. Remove from the oven and carefully use toothpicks or skewers to prop your chicken pieces up at the sides so they look taco-ish.
  10. Bake another 10 minutes.
  11. Remove from the oven and let it cool. Not to worry if they aren’t standing up right, as long as you can hold them in your hand you can taco.
  12. Fill them up with greens, avo, cilantro and mayo. Enjoy!
  13. Ps. This chicken is also fabulous over a salad with PK ranch!