Easy Mexican Low Carb Meal!

low carb taco chicken

I really enjoy Mexican food. Then again who doesn’t? Unfortunately, many Mexican dishes can spell disaster on a low carb, plan. This girl was not going to give up on her favorite dishes without a fight. So rather than succumb to temptation I took matters into my own hands and developed this tasty low carb Mexican Fiesta dish!

I love how easy it is and how I can enjoy my favorite spices guilt free. I use a crockpot and cook my chicken overnight. In the morning I pull the chicken apart and remove all the bones. However, if that’s too much too much work for you, use a cooked rotisserie chicken from your local supermarket.

Once fully deboned I season it with my homemade low carb taco seasoning. Here again you can buy taco seasoning, just check for carbs as many include sugar and starch. We don’t need those added carbs sneaking in.

I then add the rest of the ingredients and keep it warm in my slow cooker until I am ready to serve.  Serve with shredded cheddar cheese, sour cream, and jalapenos. You can accompany this easy Mexican dish with some low carb tortillas, or eat with a side salad. Enjoy in good health!

spices-and-vendor-1524634

Low Carb Taco Chicken

Ingredients

One whole fully cooked roasted chicken, deboned

1 ½ tablespoons of chili powder

2 teaspoons of salt

1 teaspoon of black pepper

4 teaspoons of cumin powder

2 teaspoons of onion powder

2 teaspoons of garlic powder

1 bunch of cilantro finely chopped

2 roasted jalapenos thinly chopped (optional)

1 small red onion

4 limes (juiced)

1 large 16 ounce can of crushed tomatoes

Toppings

Sour Cream

Cheddar cheese

Pickled jalapenos

Directions

Once your chicken is fully cooked, debone it and mix all the ingredients together. Serve with sour cream, cheddar cheese and jalapenos.

 

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6 thoughts on “Easy Mexican Low Carb Meal!

  1. mabelsings says:

    Another home run! My family and I devoured this, and it was really easy to make. I don’t have a slow cooker, but I have wonderful stainless steel cookware (Lifetime), and I cooked the chicken slowly with a little bit of dry white wine over it. It was nice and tender and just fell apart. Then I put the shredded chicken right back in the pot and added all the ingredients. Easy peazy! I did use half the cumin because my kids have a “thing” about too much cumin taste. Thank you, Hilda!! I’m officially your biggest fan.

    Liked by 1 person

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