These chicken lettuce tacos are so yummy and great if you are trying to avoid grains or are on any kind of diet like Keto, Paleo, or AIP!
So after being diagnosed with celiac disease, and now also 3 of my kids, my husband on the Keto diet to get healthy and loose weight, we definitely have lots of diet restrictions around here! I was still having other autoimmune symptoms, even after going gluten free, so I have taken it a step further and eat mostly grain, corn, nut, egg, and nightshade free too. So far it seems to be helping eating foods that help calm my immune system and not inflame it! I will cheat once a month or so and have something made with almond or gluten free flour and eggs but it is more of the exception for a holiday or special day and not the norm.
Wanting and having tacos on my crazy restricted diet can make it challenging so I became creative with using lettuce for a shell, a tomato free salsa, and seasoning that also excludes tomatoes and peppers. So far it has been a hit and even my picky boys enjoy them too. Now I am not going to tell you that they taste like regular tacos at all, but they are a great substitute when diet changes are necessary or if you just want a yummy healthy meal!
Instructions:
For the salsa gather your mangos, kiwi, lime, cilantro, onion any color (sorry not pictured), and salt and pepper (omit pepper for AIP).
To make it easy I just use frozen organic mangos. I fill up my two cup glass measuring cup all the way to the top with mangos and then I dice them up into about 1/2 inch pieces. Add mangos to a medium bowl and then add diced kiwi, chopped onion, cilantro, lime and Himalayan pink salt and fresh ground black pepper to taste. Mix it all up. Taste and add more salt and pepper if needed.
Here is what you need for the chicken.
Heat your skillet on medium with about 3-4 tablespoons avocado oil. I actually use avocado oil in place of olive oil now whenever I am heating the oil because it has a high smoke point and olive oil does not. I save olive oil for using in dressings or sauces that are not being heated. Slice up the chicken into small slices and add to to the pan.
Season to taste with turmeric, garlic powder, onion powder, oregano, salt and pepper (omit for AIP). I season this pretty heavily with a couple rounds because that is where you are going to get most of your flavor. Once the chicken is cooked feel free to taste and add more if needed.
Wash and prepare the lettuce. I have used both green leaf and iceberg for this. Green leaf is more nutritious and iceberg is easier to get perfect little lettuce boats. For iceberg cut off the end and then separate out all the lettuce. For green leaf separate and wash. Let dry and set aside.
Slice up an avocado into thin slices. I make the slices while the avocado is still in its shell and then I take a large spoon and gently scoop it out.
Now it’s time to assemble the taco. In your lettuce add chicken, salsa, avocado slices and season with additional pink salt.
Enjoy! Here is your printable recipe!
- Salsa
- 2 cups frozen organic mangos diced into about ½ inch pieces
- 3 kiwi diced small about ¼ inch
- ¼ cup chopped onion, yellow or red is fine
- ¼ cup chopped cilantro
- juice of 1 lime
- Pink salt and black pepper to taste (omit pepper for AIP)
- Chicken
- 3-4 tablespoons avocado oil (honestly I don't really measure this I just dump some in the bottom of the pan)
- 2-3 chicken breasts sliced in small strips
- turmeric to taste
- garlic powder to taste
- onion powder to taste
- oregano to taste
- pink salt and pepper to taste (omit pepper for AIP)
- 1-2 Avocados sliced into thin slices
- Iceberg or green leaf lettuce washed, separated, and set aside
- Fill up a two cup glass measuring cup all the way to the top with frozen mangos and then dice them up into about ½ inch pieces. Add mangos to a medium bowl and then add diced kiwi, chopped onion, cilantro, lime and Himalayan pink salt and fresh ground black pepper. Mix it all up. Taste and add more salt and pepper if needed.
- In a large skillet add avocado oil and heat on medium heat.
- Slice up the chicken into small strips and add to to the pan.
- Season to taste with turmeric, garlic powder, onion powder, oregano, salt and pepper. I season this pretty heavily with a couple rounds because that is where you are going to get most of your flavor. Once the chicken is cooked feel free to taste and add more if needed.
- While the chicken is cooking prepare your lettuce and avocado.
- To assemble, in the lettuce add chicken, salsa, avocado slices and season with additional pink salt.
XOXO
JEN
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Chicken Lettuce Tacos
with mango kiwi salsa and avocado
Marie says
Yummy, these look and sound delicious! One of my favorite meals during the summer is lettuce wraps. Anxious to try your mango kiwi salsa version. Pinned 🙂
Jen says
Thanks so much! I hope you enjoy!
Pamela says
This looks delish. I have been looking for some good summer recipes and this one fits the bill. Thanks for sharing.
Jen says
Thanks so much!
Miz Helen says
Congratulations, your awesome post was featured on Full Plate Thursday, 442! Thanks so much for sharing it with us and come back to see us real soon!
Miz Helen
Jen says
Oh thank you so much for the feature!!