Description
Keto Crispy Chicken Tacos are a delightful low-carb twist on a classic favorite, perfect for satisfying your taco cravings without derailing your keto diet. These tacos feature tender chicken tenders coated in a crunchy almond flour crust, nestled in soft low-carb tortillas, and topped with fresh veggies and a creamy avocado sauce. Ideal for busy weeknights or gatherings, this recipe is not only quick to prepare but also customizable to suit your taste. Enjoy the bold flavors and crispy textures that make these tacos a family favorite!
Ingredients
Scale
- 1 pound chicken tenders
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 cup almond flour
- 1 large egg, beaten
- 1 teaspoon water
- 8 low-carb tortillas
- 1 cup shredded lettuce
- 1 large tomato, diced
- ½ cup shredded cheese (cheddar or Mexican blend)
- ½ avocado, mashed
- 2 tablespoons sour cream
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400°F (200°C).
- In a mixing bowl, season chicken tenders with salt, pepper, paprika, garlic powder, and onion powder.
- Dip each tender into a mixture of beaten egg and water, then coat with almond flour.
- Place on a parchment-lined baking sheet and bake for 15-20 minutes until golden brown.
- While chicken bakes, warm tortillas in a skillet over medium heat.
- Assemble tacos by layering lettuce, chicken tenders, tomato, cheese, avocado, and sour cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg