Ingredients
Scale
- 1 pound chicken tenders
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 cup almond flour
- 1 large egg, beaten
- 1 teaspoon water
- 8 low-carb tortillas
- 1 cup shredded lettuce
- 1 large tomato, diced
- ½ cup shredded cheese (cheddar or Mexican blend)
- ½ avocado, mashed
- 2 tablespoons sour cream
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken tenders with salt, pepper, paprika, garlic powder, and onion powder.
- Dip each seasoned tender into beaten egg mixed with water, then coat with almond flour.
- Place coated tenders on a parchment-lined baking sheet; drizzle with olive oil and bake for 15-20 minutes until golden.
- Warm low-carb tortillas in a skillet for about 30 seconds per side.
- Assemble tacos by layering tortillas with lettuce, tomato, crispy chicken, cheese, avocado, and sour cream.
- Serve with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approx. 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg