Here are our top 5 reasons that we think this minced chicken taco makes for an amazing meal! They are so tasty and have some huge nutritional benefits:

1. Dietary Flexibility: This recipe is low carb, Paleo, Gluten free, dairy free and Whole 30 compliant.

2. Quick preparation: Minced chicken taco recipe is quick to prepare, making it perfect for busy weekday nights. Pile into tortillas or lettuce cups and add your favorite toppings. 

3. Versatility: This minced chicken taco recipe allows you to customize it based on your preferences and dietary restrictions. You can vary the toppings, herbs, spices or dairy-free cheese to tailor it to your taste. This adaptability means you can keep the dish interesting by trying new flavors and combinations each time you make it.

4. Healthy Protein Source: Minced chicken is a lean protein option that provides essential nutrients like protein, vitamins, and minerals, without the higher fat content found in some other meats. This recipe is a healthier choice for everyone, including those focused on building muscle or maintaining a balanced diet.

5. Perfect for Various Occasions: This minced chicken taco recipe can be adapted for various occasions, from casual family dinners to parties, potlucks or meal-prepping. You can serve it as traditional tacos with low-carb tortillas or lettuce wraps, or use the filling in other creative ways, such as taco bowls, salads, or stuffed vegetables. This adaptability makes it a crowd-pleaser that's perfect for any setting. 

Prep: 5-10 minutes | Cook: 15 minutes | 2-3 servings

Ingredients

1 pound minced chicken or turkey

1 cup Cauliflower rice

1 tablespoon taco seasoning (see recipe below)

1 teaspoon arrowroot flour/starch, to thicken the juice and keep the minced chicken moist

2 to 3 teaspoons Avocado oil

Sea salt to taste

¼ cup low sodium chicken broth

Directions 

1. Heat avocado oil in a large skillet over medium-high heat. 

2. When hot, add minced chicken. Use a wooden spoon to further break up the meat into small chunks. Cook until the meat is no longer pink, then drain the liquid fat in a colander. Return the cooked minced meat to the skillet.

3. Add in the spices. Stir until the meat is coated in the spices. Cook for about 5 minutes, then add cauliflower rice and sauté 5 to 6 minutes until softened.

4. Add the chicken broth and lime juice. Increase the heat to medium high to bring to a strong simmer and cook, stirring occasionally, until liquid has evaporated and thickened, about 4-5 minutes. Taste to adjust seasonings and serve.

5. Suggested toppings: avocado slices, lime wedges, chopped cilantro, your favorite salsa, chopped tomatoes, shredded cheese and sour cream.

Easy Taco or Chili Seasoning

1 tablespoon minced paprika

1 tablespoon minced cumin

1 teaspoon cayenne pepper (more if you like spicy)

1 teaspoon granulated garlic

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon minced coriander

1 teaspoon chipotle chili powder

Instruction:

1. Stir all ingredients together in a small bowl.
2. Store in an airtight glass jar.

Hints & Tips

Leftovers - The cooked taco meat can be stored in the fridge for up to 5 days and can be frozen for 1 month. Thaw overnight in the fridge. Reheat in a skillet over low heat..

More Flavour

1. Use sweet smoked paprika for smoky flavour. Sweet smoked paprika is not actually sweet, it's just made from peppers that are not hot.

2. Minced turkey would make an easy alternative. For meat with higher amounts of fat, such as pork or 85% lean minced beef, you might want to drain the fat out before adding the spices, lime juice and broth. If using minced beef, use beef broth instead of chicken broth.

3. Instead of arrowroot, you can use tapioca flour/starch or cornstarch.

Serving Ideas - Lettuce cups make these chicken tacos low carb, Keto, Paleo and Whole30-friendly and give it a crunchy texture. The best lettuce for taco wraps is butter lettuce or Romaine, as the leaves create sturdy round cups to hold the filling. Be sure to double-up the leaves to make sure they’re sturdy enough.