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prep time
1 h 15 min
cook time
25 min
ready time
1 h 40 min
Keto Blackened Chicken Tacos w Cilantro Cucumber Slaw
Taco night is still a “go” on the Keto diet! Hard taco shells are made with a shredded Mexican cheese blend. If you don’t have shredded Mexican cheese available to you, shredded cheddar or colby jack cheese are the perfect substitutes. Each taco shell is filled with chopped blackened chicken that’s savory and just a little spicy. On top of the chicken is a scratch-made cilantro cucumber coleslaw to cool the palate and add extra crunch. There’s room to spare for more of your favorite Keto taco toppings, so include them at the dinner table! Keto taco toppings include shredded lettuce, sour cream, sliced avocado, chopped tomatoes, and guacamole. This recipe shows the macros for just 1 taco, so you can include as many as you like in your food log. The recommended serving size for a meal is 2 tacos.
Can I Use Bagged Coleslaw Mix?
At your discretion, you may use generic bagged dry coleslaw to make your cilantro cucumber slaw. However, most bagged coleslaws include red cabbage and carrots in the mix, which you’ll need to pick out or avoid. In most cases, however, this really won’t change your macros unless you were to consume a large amount of coleslaw. Also, avoid any pre-made coleslaws that are already mixed. As easy as it would be to cut down on prep time, you won’t always know what products with added sugar were used to make the coleslaw.
How Can I Meal Prep This Keto Recipe?
There are some delicate components to this Keto taco recipe, but it’s not impossible to store leftovers or make enough for meal prepping. Once the recipe is completed, keep the chicken, coleslaw, and taco shells separate from each other. The chicken and coleslaw can be stored in airtight containers in the refrigerator for up to 3 days. The taco shells can be kept in either a tupperware container or Ziploc bag in your refrigerator for up to 7 days. Heat the chicken in your microwave before you assemble your tacos.
Jessica L.
Net Carbs
3 g
Fiber
0.6 g
Total Carbs
3.7 g
Protein
22 g
Fats
25.6 g
331 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cabbage
4 oz
Cucumber
4 oz
Cilantro
1 oz
Mayonnaise
4 tbsp
Lime juice, fresh
2 tsp
Salt
0.5 tsp
Mexican blend cheese
4 cup, grated
Chicken Breast Boneless Skinless Raw
12 oz
Olive Or Extra Virgin Olive Oil
0.5 tsp
Classico Seasoning Chili Lemon With Lime
1 tsp
Chili powder
0.5 tsp
Paprika
0.25 tsp
Garlic powder
0.25 tsp
Black pepper
0.13 tsp
Recipe Steps
steps 6
1 h 40 min
Step 1
Prepare the coleslaw by combining shredded green cabbage in a mixing bowl with diced cucumber, diced cilantro, mayonnaise, lime juice, and salt. For the cabbage, you can use pre-shredded cabbage that comes in a bag or freshly shredded cabbage from a head. For the cucumber, make sure to really dice it into small pieces to ensure the slaw fits nicely in your tacos later. Stir the slaw together, wrap it, and set it in your refrigerator to marinate for at least 1 hour.Step 2
Next, you can make the taco shells. Grab a large muffin tray and set it aside upside down by your stove, Then, select an 8” or 10” non-stick pan, and spread a ½ cup of shredded cheese out into a circle in the pan about 6” wide. Heat the pan over low heat on the stove, leaving the cheese to melt in a circle. As the cheese melts, use a spatula to push the edges into an even circle and fix any uneven areas. Wait for the cheese to melt, bubble, release excess fat, and harden into a dark orange circle.Step 3
Now, the cheese should be able to release from the pan while maintaining its circular shape. Use the pan and your spatula to gently tilt the cheese circle towards your overturned muffin tray, sliding the cheese between the muffin tins until it folds into a hard taco shell. At this point, the cheese will stiffen very quickly. Repeat this process of making taco shells until all of them are made. When all the taco shells are made, set them aside somewhere safe until you assemble your tacos later.Step 4
For the tacos, cut boneless, skinless chicken breast into strips or tender-sized pieces. If you’re able to buy your raw chicken pre-cut as tenders, this will shorten your prep time significantly. Pat the tenders dry with a paper towel and add them to a small mixing bowl. Toss the tenders in olive oil first until they’re coated. Then, season the chicken with all spices listed. If your chili powder seasoning does not include salt, you may wish to include an additional pinch of salt when seasoning the chicken.Step 5
Heat a non-stick skillet over high heat without any extra oil. Once the pan is hot, place the chicken tenders in it. Let the chicken tenders cook on one side undisturbed until the spices blacken and naturally release from the pan. Flip the tenders over and reduce the heat to medium-high. Cook undisturbed once again until the spices blacken on the other side and the chicken is cooked through. You can adjust the heat as necessary to avoid burning your pan.Step 6
When the chicken is done cooking, let it rest for 5 minutes before chopping it into small pieces for your tacos. Bring the coleslaw out of your refrigerator and mix it together one final time. To assemble a taco, fill a hard shell with about 1 oz of chopped chicken. Fill the taco with ~1 ½ oz of cilantro cucumber slaw or serve the coleslaw on the side. At your discretion, you can include other Keto taco toppings you enjoy.
