Spicy Keto Chicken Tacos with a Citrus Ceviche
Who said eating healthy during the winter had to be dull and bland? These keto chicken tacos are bursting with flavor and color to keep your weeknight meal inspired!
Ingredients
For the Chicken Marinade
- 1 cup Cilantro
- 1/3 cup Basil
- 1 cup Orange Juice
- 1/2 tsp onion powder
- 1/4 cup olive oil
- 1 jalapeno with seeds
- 3 garlic cloves
- 3 pinches kosher salt
- freshly cracked pepper
- 2 lbs boneless skinless chicken breast cut into thin strips
For the Citrus Ceviche
- 1 Avocado, pitted and diced
- 2 oranges peeled and diced
- 1 grapefruit peeled and diced
- 1 shallot thinly sliced
- 1 handful of cilantro, torn
- 1/2 serrano pepper with seeds
- 1/2 lime, juiced
- 1 pinch salt
For the Tacos
- 2 heads raddichio lettuce
Instructions
For the Chicken Tacos
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In a blender, combine cilantro, basil, orange juice, onion powder, olive oil, jalapeno, garlic cloves, salt and pepper and blend until smooth. Place chicken in a freezer bag and add blended mixture to bag. Massage thoroughly into chicken and let marinate overnight or as little as 4 hours.
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When ready to cook the chicken, bring a cast iron pan to medium-high heat. Place the strips of chicken in the pan and cook thoroughly, about 2-3 minutes on each side. Remove from heat and place on a plate.
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While the chicken is cooking, assemble the citrus ceviche by combining all ingredients in a bowl and tossing to combine.
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To assemble the tacos, using a raddichio leaf as your taco shell, layer in 3 pieces of chicken and add 1 large school of the citrus ceviche to the top. Add additional salt if necessary.
Recipe Notes
This chicken recipe is one of my favorites because of it's subtle heat. You can use the marinade as a chicken marinade and increase the heat if you can tolerate it. Subbing in a habanero pepper will yield a spicier dish while using a jalapeno was palatable for children. If you're a vegetarian or vegan, sub the chicken out for a large portobello mushroom!