Chipotle Lime Tacos: Three Ways

Our Squeeze Chipotle Lime Mayo has the zesty creaminess that every taco needs. Squeeze, slather, or spread to add a spicy kick to every bite.

Enjoy these tacos one of three ways or build a tacos bar with a little bit of each:

• chicken tacos recipe
• fish tacos recipe
• veggie tacos recipe

How to make chicken tacos

Chicken Tacos Recipe

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Servings

4-6 tacos

Prep Time

15 minutes

Cook Time

15 minutes

Calories

262

Ingredients

• 1 lb. chicken breast

• 2 tablespoons Primal Kitchen Avocado Oil

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• ½ teaspoon chili powder

• ½ teaspoon paprika

• ½ teaspoon cumin

• ¼ teaspoon oregano

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• ¼ cup chicken broth

• Primal Kitchen Avocado Oil Spray

Fixings

• Shredded cheese

• Pico de gallo

• Shredded lettuce

• Primal Kitchen Chipotle Lime Mayo

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• Grain-free tortillas (we used almond flour tortillas)

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Directions

1. Thinly slice your chicken lengthwise into thin cutlets. Toss the chicken in the spice blend.

2. Heat 1.5 tablespoons of avocado oil in a skillet over medium-high heat. Once hot, add the chicken cutlets to the pan. Sear for 3 minutes on each side.

3. Add the chicken broth to the pan. Once the liquid starts bubbling, bring it to a simmer.

4. Reduce the heat and cover the pan until the chicken is cooked through and tender. Shred the chicken and toss it in the pan sauce. Scoop out all of the chicken from the pan.

5. Add the remaining avocado oil to the pan and heat over medium heat. Once hot, add 1-2 tortillas to the pan and let them shallow fry in the pan. Let them cook for about 1 minute on each side, then lay down the cheese and shredded chicken.

6. Once the cheese begins to melt, top with shredded lettuce and pico de gallo and quickly fold over into a taco shape. Remove the taco from the pan and repeat with remaining tortillas and fillings. Drizzle with Primal Kitchen Chipotle Lime Mayo before serving.

Nutrition

Nutrition

Serving Size

1 taco

per serving

Calories

262

Amount/Serving % Daily Value

Sugar

.1 grams

Sodium

259 milligrams

Fat

12 grams

Trans Fat

.1 grams

Carbs

.6 grams

Fiber

.3 grams

Protein

35.8 grams

Cholesterol

96.4 milligrams

How to make fish tacos

Ingredients: 

• 12 oz. wild-caught salmon filet portions
• 1.5 tablespoons Primal Kitchen Avocado Oil
• ½ teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon oregano
• ¼ teaspoon salt
• 1/4 teaspoon black pepper
• Primal Kitchen Avocado Oil Spray
• 4-6 grain-free tortillas (we used almond flour tortillas)

Mango Salsa:

• 1 chopped mango
• ½ chopped avocado
• ½ small minced red onion
• ¼ cup chopped cilantro
• Juice from ½ lime
• Pinch of salt

Fixings:

• Mango Salsa
• Shredded lettuce
• Primal Kitchen Chipotle Lime Mayo
• 4-6 grain-free tortillas (we used almond flour tortillas)

Directions:

Cut your salmon into ½-¾” pieces. Toss the salmon in ½ tablespoon of avocado oil and the spice blend.

Heat a tablespoon of oil in a skillet over medium-high heat. Once hot, add the chunks of salmon and allow them to brown on one side for about 30-45 seconds. Flip and repeat until the salmon is just cooked through. Set the salmon aside.

Spray a little avocado oil spray in the pan. Add 1-2 tortillas to the pan and let them shallow fry in the pan. Let them cook for about 1 minute on each side, then add some salmon, shredded lettuce and mango salsa. Quickly fold over into a taco shape and remove the taco from the pan and repeat with remaining tortillas and fillings. Drizzle with Primal Kitchen Chipotle Lime Mayo before serving.

Nutrition (1/4 of salmon and mango salsa):

• Calories: 246.4
• Sugar: 8.4g
• Sodium: 211.5mg
• Fat: 14.3g
• Saturated Fat: 1.9g
• Monounsaturated Fat: 7.28g
• Polyunsaturated Fat: 2.27g
• Trans Fat: 0g
• Carbs: 11.9g
• Net Carbs: 9.27g
• Fiber: 2.6g
• Protein: 19.8g
• Cholesterol: 54.4mg

How to make veggie tacos

 Ingredients:

• 3 sliced bell peppers, assorted colors
• ½ sliced red onion
• 2 tablespoons Primal Kitchen Avocado Oil
• ½ teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon oregano
• ¼ teaspoon salt
• 1/4 teaspoon black pepper
• 1 sliced avocado

Fixings:

• Pico de gallo
• Shredded cheese
• Shredded lettuce
• Primal Kitchen Chipotle Lime Mayo
• 4-6 grain-free tortillas (we used almond flour tortillas)

Directions:

Heat 1.5 tablespoon of oil in a skillet over medium-high heat. Add the sliced peppers and onions to the pan. Saute in the skillet for 1-2 minutes, then add the spice mixture. Continue sauteing until the peppers and onions have softened. Remove them from the pan.

Add the remaining oil to the pan and heat over medium heat. Once hot, add 1-2 tortillas to the pan and let them shallow fry in the pan. Let them cook for about 30-45 seconds on each side.

Add a bit of the pepper and onion mixture to the center of the tortilla and top with sliced avocado, pico de gallo and shredded lettuce and fold into a taco shape. Repeat with the remaining tortillas and fillings, and top with Primal Kitchen Chipotle Lime Mayo before serving.

Nutrition (1/4 of pepper/onion/avocado):

• Calories: 159.7
• Sugar: 6.1g
• Sodium: 166mg
• Fat: 12.6g
• Saturated Fat: 1.6g
• Monounsaturated Fat: 8.2g
• Polyunsaturated Fat: 1.79g
• Trans Fat: g
• Carbs: 12.7g
• Net Carbs: 7.06g
• Fiber: 5.5g
• Protein: 2.2g