Low Carb Chicken Almond Taco
3 servings
40 minutes
Low-carb chicken and almond taco is a culinary creation that combines freshness, lightness, and rich flavor. This recipe draws inspiration from European cuisine but reinterprets traditional tacos in a healthier format. Tender chicken thighs marinated in brine gain juiciness when fried. They are complemented by fresh apples and crunchy almonds, creating a wonderful balance of sweetness and nutty texture. A sauce made from matsoni and coconut milk, seasoned with cumin and cayenne pepper, adds spiciness and depth of flavor. All ingredients are neatly placed in iceberg lettuce leaves, replacing traditional tortillas and making the dish light and healthy. An ideal option for those seeking harmony between healthy eating and gastronomic pleasure.
1
Dissolve salt in water. Soak chicken thighs in the salt solution for 1 hour, then remove and rinse. Fry in a pan until cooked, cool down and chop finely.
- Salt: 100 g
- Water: 1 l
- Chicken thighs: 600 g
2
Fry in a pan until cooked.
3
Chill and chop finely. Cut the apple into strips and coarsely chop the almonds.
- Apple: 1 piece
- Almond: 30 g
4
To prepare the sauce, mix matsoni, coconut milk, cumin, cayenne pepper, and sugar.
- Matsoni: 30 ml
- Coconut milk: 60 ml
- Cumin (zira): 3 g
- Cayenne pepper: 3 g
- Sugar: 3 g
5
Mix the chicken with the sauce, then place it in iceberg leaves and garnish with a sprig of cilantro, chopped almonds, and apple.
- Chicken thighs: 600 g
- Matsoni: 30 ml
- Coconut milk: 60 ml
- Cumin (zira): 3 g
- Cayenne pepper: 3 g
- Iceberg leaves: 9 pieces
- Coriander: 6 g
- Almond: 30 g
- Apple: 1 piece