Chipotle Lime Tacos: Three Ways

July 05, 2022

Jump To Recipe

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

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How to make fish tacos

A plate of salmon chipotle lime 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

A plate of avocado veggie tacos with Chipotle Lime Mayo 

 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

 

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