If you're limiting your carbohydrates, that can often mean waving goodbye to some of your favourite foods. But with a few sneaky swaps, you can still enjoy your faves whilst keeping the carbs down. Not that carbohydrates are bad for you—not at all, in fact—but many people find that eating 'low carb' for a time can help them get back on track, manage their cravings, and aid weight loss in the short-term. Or maybe you just had lots of carbs in the first half of the day, and want to keep it lighter for a meal!

In that case, this yumbo crispy chicken taco recipe, loaded with multicoloured plant-based whole foods plus a lower-calorie yoghurt dressing, is for you.

Makes 8-10 tacos.



For the low carb tortillas

1/3 cup coconut flour

6 eggs

¾ cup unsweetened almond milk

pinch sea salt

coconut oil, to grease pan


For the gluten-free chicken strips

500g chicken tenderloins

3 eggs, beaten

1 cup almond meal

2 tsp smoked paprika

1 tsp cumin

Sea salt & black pepper


For the yoghurt sauce

1 cup Greek yoghurt

1 fresh red chilli, seeds removed

2 clove garlic, crushed

½ tsp coriander seeds

½ tsp cumin

½ tsp smoked paprika


To fill

1 avocado, sliced

kernels of 2 cobs corn, charred

¼ red cabbage, finely shredded

Fresh coriander leaves, to serve

Lime wedges, to serve



In a bowl, whisk all of your tortilla ingredients together except for the coconut oil. Place to one side.

Add the coconut oil to a small frying pan and heat over a medium heat and pour enough batter for a single 'crepe-sized' tortilla.

Tilt the pan to create a pancake-sized tortilla, cook for 1-2 minutes until bubbles start to appear, then flip and cook for another 1-2 minutes on the other side.

Remove from the pan, and repeat the above steps until all the batter is used and you have about 8-10 tortillas.

Next, preheat the oven to 180 degrees Celsius.

Whisk your eggs in a mixing bowl.

In a second bowl, combine the almond meal, paprika, and cumin. Season with salt and pepper, and mix well.

Coat each tenderloin first in the egg mixture, then in the gluten-free 'crumb'. You may like to use a different hand for each bowl, otherwise it gets messy.

Line the chicken strips on a baking tray, and cook in the oven for 15-20 minutes. Flip, and cook on the other side for a further 10 minutes, or until cooked through.

For the sauce, simply blitz all of the ingredients in a blender or food processor.

To serve, take a tortilla and place a chicken strip inside it. Top with cabbage, avocado, and charred corn. Spoon over the sauce, top with coriander leaves, and give it a squeeze of fresh lime. Then enjoy!


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