Some dishes only have the possibility that they feel at home, like a warm hug in a bowl. The Keto Taco salad with Fajita -huhn is one of them. It is smoky, a little sharp, full of textures and so satisfying that you don’t even think about missing the carbohydrates. If you love Tacos, but need something lighter, fresher and still full of taste, this salad will be shortly before the favorite.

I will take you through every step as if we are standing next to each other in the kitchen. No unusual techniques, no confusing ingredients – just simple, real food that tastes incredibly.

What makes this salad something special?

This is not a typical boring “diet” salad. Every bite is loaded with fat aromas. The chicken is marinated in Fajita spices and gives it a smoky depth, while crispy romaine, fresh avocado and a powerful dressing bring everything together. Instead of tortilla chips, we add crunch with a crushed cheese, which is baked up to crunchy, how homemade keto-friendly nachos.

And the best thing about it? It takes around 30 minutes from start to finish.

Ingredients will need

Just let us hold that. You have to do the following enough 4 portions:

For the Fajita -Huhn

• 2 big Chicken breast (or bones without thighs for additional juiciness)
• 2 tablespoons olive oil
• 1 tablespoon Lime juice
• 1 TL Smoker paprika
• 1 TL Chilli powder
• ½ TL Garlic powder
• ½ TL Onion powder
• ½ TL ground cumin
• ½ TL Salt
• ¼ TL black pepper

For the salad

• 1 big Head of the Roman saladchopped
• ½ cup Cherry tomatoesThe worse
• 1 Small red onionSliced ​​thinly into slices
• 1 paprikacut (every color you like)
• 1 avocadorolled
• ½ cup Shredded cheddar or Mexican mixed cheese

For the dressing

• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tablespoon Lime juice
• 1 TL Hot sauce (optional, but recommended)
• ½ TL Garlic powder
• ½ TL Onion powder
• ¼ TL Salt
• ¼ TL black pepper

For the crispy cheese -topping

• ½ cup Shredded Cheddar cheese (for baking in crispy pieces)

Step-by-step instructions

Step 1: Marine and cook the chicken

Start with the chicken because it takes a few minutes to absorb these flavors. Mix in a bowl Olive oil, lime juice, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt and pepper. Throw the chicken into this mixture until it is completely covered.

If you have time, leave it for sitting for 10-15 minutes– or even overnight for a deeper taste. But if you are in a hurry, don’t worry, it will still taste fantastic.

Overheat a large pan Medium -high heat. As soon as it is hot, add the chicken and cook for 5-7 minutes per side Until golden brown with a light char. If you use thighs, you may need one more minutes or two.

As soon as you are cooked, set it aside to rest 5 minutes Before you cut it into thin strips.

Step 2: Make the crispy cheese -topping

This is the easiest way to get this crispy Taco texture without actual chips. Heat your oven before 375 ° F (190 ° C).

Place a baking sheet with parchment paper and distribute the ½ cup of crushed cheddar cheese in small piles (approx. 1 tablespoon each). Bake for 5-7 minutes Until they melt and become golden brown. Cooled once, crispy to delicious little bit.

Put them aside – you will break them later over the salad.

Step 3: Do the dressing

Mix in a small bowl Sour cream, mayonnaise, lime juice, hot sauce, garlic powder, onion powder, salt and pepper. Stir well until they are smooth.

Give it a quick taste – if you like more warmth, add another shot of hot sauce. Too thick? A splash of water or more lime juice loosens it.

Put the dressing aside as we put together the salad.

Step 4: mount the salad

Now let’s build the perfect bite.

• Throwing in a large bowl Chopped romaine, cherry tomatoes, cut onions and peppers together.
• Add them Dice avocado Shortly before the service to keep it fresh.
• Cut the fajita chicken and place it on the greens.
• The dressing over everything.
• Break the crispy cheese pieces into pieces and sprinkle them over it.

That’s it. No need for chic overworking – just a hearty, colorful bowl.

Why you will love this Taco salad with fajita chicken recipe

1. Large aromas, no boring salads

Most salads feel like punishment. Not this. Every bit is a little fiesta between the smoky chicken, the crispy cheese and the creamy dressing.

2. Total keto-friendly

You will receive the satisfaction of a taco without carbohydrates. And because it’s full Healthy fats and proteinIt holds them full for hours.

3 .. simple meal preparation

Make a lot of fajita chicken and crispy cheese in advance, and you have meals all week. Just keep the dressing and the avocado separated to serving.

Operate ideas and variations

• Make it sharper: Add Jalapeño slices Or extra hot sauce for dressing.
• Exchange the protein: Use Shrimp, steak or even grilled tofu Instead of chicken.
• Extra crunch: Throw a handful Pork shells For a super crispy bite.
• Milk -free option: Skip the cheese and exchange sour cream for coconut yogurt.

How to save leftovers

If you plan remnants, keep everything separately. Keep the salad feed in an airtight container, the dressing in a small glass and the chicken in another container.

• Chicken stays good for 3-4 days In the fridge.
• Salad green Stay fresh for 2 days If they are not dressed.
• dressing Takes for up to a week.

If you are ready to eat, just throw everything together.

Diploma

This Keto -Taco salad with Fajita -Huhn is one of these meals that don’t do it feel Arms of carbohydrates. It is brave, satisfactory and frankly better than a normal taco because there is no moist shell in the way.

Regardless of whether you do this for a short meal after week or preparing for the upcoming week, it is a simple recipe without foot that delivers every time. Try it out – you could only forget tacos.

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