Spicy Chipotle Chicken Lettuce “Tacos”

Spicy shredded chipotle chicken served up in crisp lettuce “tacos” with smashed avocado, coriander mayo and baked onion “strings”…deeee…licious!

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I love spicy food. Curries, chili’s and all things hot sauce! Although I’m a massive fan of the fiery heat, pairing it with a dollop or drizzle of something creamy is a must and having something crisp and refreshing, usually from the veg. world is always an added bonus.

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Creamy coriander infused paleo mayo, radish and lettuce filled the void when it came to dressing up the shredded chipotle chicken. I had originally intended just to make the chicken, leave it sitting pretty in a bowl or stacked high on a plate in all it’s glory. Then I started dreaming about tacos and the potential layering of textures and flavours got the better of me.

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Third batch of onion rings for the win! This time I went with half moons as opposed to rings…onion string if you will. They were a little easier to mingle with the rest of the “taco” filling and being that little bit smaller meant they stretched further…or in other words it meant I could nibble through a mound of them and still have just enough left for taco topping.

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Not that they made it further than the photos. Devoured pre taco munching but I’m sure the entire mouthful together would have been scrumptious!

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My savoury palate continues to surprise me. In the past given the option any time of the day I would have always gone sweet…preferably chocolaty but since the reintroduction of meat to my diet and a hell of a lot more fat I find myself dreaming about steak…this coming from the girl who was singing the praises of some tummy loving smile inducing fudgy brownies yesterday…everything has a time and place!

Once I satisfy my savoury tooth my sweet one kicks in just in time for dessert…even if it ends up being half a day later!

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I say this recipe serves 1-2…you know I really mean one, two less hungry people or perhaps as an appetiser.

The last minute addition of the coriander mayo is a must. I did consider leaving the avocado to do the creamy cooling but the lusciousness of a little mayo goes a long way…seeping through the chicken and leaving you with a saucy mess to clean up with the last bite of your lettuce cup. Satisfying to the final bite.

What are you favourite taco toppings?

Chipotle Shredded Chicken Tacos

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 20 minutes

Keywords: saute appetizer salad entree side gluten-free grain free low-carb paleo soy-free chicken chipotle avocado

Ingredients (Serves 1 -2)

    For the chicken

    • 1.5 tsp chipotle sauce/paste
    • 2 cloves of garlic minced
    • 1/2 tbsp coconut oil
    • 1/2 cup (125ml) freshly squeezed orange juice
    • 1 cup (250ml) chicken stock or water
    • 1/2 tsp ground coriander
    • 1/4 cup fresh coriander roughly chopped
    • 1/2 lb (225g) boneless skinless chicken breast (I had on HUGE organic one!)
    • 1 tsp mustard
    • 1/4 tsp Himilayan rock salt or to taste

    For the “Tacos”

    • 3-4 lettuce cups (I used large romaine leaves because they’re nice and sturdy!)
    • 3-4 radishes finely sliced
    • 1/2 a large avocado mashed (seasoned with salt and pepper and squeeze of lime or lemon juice to taste!)
    • Paleo Baked Onion Rings; just make a full batch! I actually made half moon strings but onion rings work just fine as well.

    For the coriander mayo

    • 1/4 cup (60ml) paleo mayo
    • 2 tbsp fresh coriander
    • Squeeze of lime juice
    • Season if mayo is not already seasoned to desired taste.


    Heat the oil in a large pot over medium heat. Add the garlic and saute for 1-2 minutes, stirring constantly to prevent burning.

    Add the orange juice, chipotle sauce chicken broth, coriander and turn the heat to high to bring to a boil. Add the raw chicken breasts; cover and reduce heat to medium-low. Simmer for 15-20 minutes or until the chicken breasts are cooked through. Remove the chicken breasts from the pot and place on a cutting board for a few minutes to cool. Shred the chicken with two forks.

    Meanwhile, keep the sauce left in the pan over low heat. Whisk in the mustard, blend using a hand blender if necessary to create a smooth consistency and cook the sauce until it reduces by about half.

    Add the shredded chicken back to the pot with the sauce and toss to combine. Toss through fresh coriander.

    Serve chicken in lettuce cups topped with radish, avocado and coriander mayo drizzled all over for delicious finger licking messiness!

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