Keto Chile Lime Chicken Tacos: Make keto-friendly tortillas at home! Paired with an easy slow-cooker (or Instapot) filling, you can finally enjoy this classic comfort food for dinner anytime. Keto, Gluten-Free, Low-Carb, Peanut-Free, Paleo.
To make the filling in a slow cooker, pat the chicken breasts dry with paper towels and season with salt and pepper. Heat a large skillet with a tablespoon of oil. Brown the chicken for two minutes on each side and transfer into a slow cooker. In a medium bowl, combine chicken broth, salsa, chili powder, lime juice and zest, and minced garlic. Stir together and pour into the slow cooker over the chicken. Cook for 6-8 hours, and then remove chicken, shred, and return to the crockpot.
To make the filling in an Instapot, add a tablespoon of oil into the Instapot and select the high saute function. While the pan is heating up, pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Once the pan is hot, add the chicken breasts to the pan and brown the chicken for two minutes on each side. In a medium bowl, combine chicken broth, salsa, chili powder, lime zest and juice, and minced garlic. Stir to combine. Add liquid to the pot over the chicken. Place the lid on and lock it, making sure to point the valve to sealing. Press manual and select 15 minutes. It will take the pot about 10 minutes to come to pressure. Cook for 6-8 hours, and then remove chicken, shred, and return to the Instapot.
To make the tortillas, add Noosh Keto Almond Baking Flour, coconut flour, xanthan gum, baking powder, and salt to the food processor. Pulse until thoroughly well combined.
While the food processor is running, slowly pour in apple cider vinegar. After it’s well incorporated, pour in the egg. Working spoon by spoon, add water until the dough forms a ball.
Transfer the dough onto a piece of plastic wrap and knead of a minute or two. Then form the dough into a ball and cover in plastic wrap. Let the dough rest for 10 minutes (and up to three days in the fridge).
Divide the dough into 16 1-inch balls. Roll out between two sheets of parchment or waxed paper with a rolling pin until each round is 5-inches in diameter. For a more uniformly round shape, turn over a small bowl and trace the edge with a knife.
Heat up a pan over medium heat. Transfer one tortilla to the hot pan and cook over medium heat for 3-6 seconds. Using a thin spatula, flip it over and cook for 30-40 seconds, or until lightly golden. Be careful not to overcook them because they will no longer be pliable.
Once finished, transfer to a kitchen towel to keep warm and repeat for the other rounds. These tortillas are best eaten straight away. But feel free to keep some dough handy in your fridge for up to three days, and they also freeze well for up to three months.
Serve with chile lime shredded chicken, sliced avocados, cilantro, radishes, and lime wedges. Enjoy!