This Loaded Chicken Salad Tacos recipe puts a filling and lightened-up spin on the classic street food. Rather than using store-bought tortilla shells, we make our own with cheese, spinach, almond flour and egg whites. These ingredients create a batch of chewy-crisp taco shells that bake in as little as 20 minutes. The taco shells are filled with a mixture of lettuce, chicken, sour cream and tomatoes. It’s a delicious lunch option that’s simple to make.
What’s great about this recipe is that you can customize it as needed. Instead of using shredded cooked chicken, use another leftover protein like steak. Also, you can fill the tacos with store-bought coleslaw mix in place of lettuce for a sweet and crunchy twist. Give us your thoughts on these tacos in the comments below!
Get your taco fix with more recipes like Fish Tacos with Pineapple Salsa and BBQ Pulled Pork Tacos.
Yields
Total Time
Prep Time
Ingredients
- 1 lb. sharp Cheddar cheese, shredded (about 4 cups)
- 1 (10 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
- 1 cup super-fine almond flour
- 4 egg whites
- 6 cups thinly sliced iceberg lettuce
- 3 cups shredded cooked chicken
- 1½ cups grape tomatoes, halved
- ¾ cup sour cream
- 2 Tbs. chopped fresh cilantro
Instructions
Print• Heat oven to 350°F. Line baking sheets with parchment paper. In bowl, mix cheese, spinach, almond flour and egg whites; divide into 12 (1⁄3 cup) portions; on parchment paper, flatten into 6" rounds, spaced 11⁄2" apart. In batches, bake until edges are crisp, 20–25 min.
Immediately drape rounds over side of large roasting pan to form shells; cool. Fill with lettuce, chicken, tomatoes and sour cream. Top with cilantro.
Nutrition
- Calories: 592
- Fat: 43 gram
- Saturated Fat: 20 gram
- Protein: 43 gram
- Carbohydrate: 15 gram
- Fiber: 4 gram
- Cholesterol: 138 mg
- Sugar: 4 gram
- Sodium: 626 mg
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