Paleo Spicy Chicken Tacos

chicken tacos

I'm sure you've figured out by now that I LOVE good food but that doesn't mean I love slaving away in the kitchen all day.  Being the master of modifications, here's my take on a grain-free, gluten-free, dairy-free spicy chicken taco.  And you know what - I think it tastes better than the original version.

Paleo Spicy Chicken Tacos

Prep time: overnight for cashews, 1hr for chicken, 10 mins for veggies; Cook time: 15 minutes.

Serves: 2


  • 8oz chicken breast, sliced
  • Naked Coconuts Soy Sauce Substitute
  • Sriracha sauce
  • 1 cup cashews, soaked overnight and strained
  • 1/2 red pepper, sliced
  • 1/2 yellow pepper, sliced
  • 1/2 green pepper, sliced
  • 1/2 cucumber, sliced
  • 4oz mushrooms, sliced
  • 1 head Boston lettuce
  • 2 cloves garlic, diced
  • 2in knob of fresh ginger, peeled and grated
  • 4 limes
  • Coconut oil
  • Salt and pepper to taste

For chicken: marinate chicken in 1/4 cup Naked Coconuts Soy Sauce Substitute, a dash of Sriracha, grated ginger, juice of one squeezed lime and diced garlic for an hour.  Cook on medium heat with coconut oil until cooked through.

For cashew cream sauce: blend cashews with 1/3-1/2 cup water, a dash of Sriracha and Naked Coconuts Soy Sauce Substitute, juice of one squeezed lime and salt and pepper on high speed until a smooth creamy sauce is formed.  Make sure to slowly add in the water until you reach the desired consistency - I like to make my cream sauce a bit thicker for this recipe.

Using the Boston lettuce leaves as the taco shell, create your taco by adding in a bit of sliced veggies, chicken and top with cashew cream sauce.  Enjoy!

Option: try steak in this recipe instead of chicken!