Spicy chicken tacos with cauliflower tortillas bring taco night roaring back to the paleo table. Chopped chicken simmers in taco seasoning and salsa until deeply savory, then piles into homemade cauliflower-and-egg tortillas. Top with lettuce, guacamole, and sautéed peppers and onions and dig in.
Spicy Chicken Tacos with Cauliflower Tortillas
The chicken breast used in this super spicy dish becomes incredibly flavorful after slowly simmering in a blend of savory seasonings. This dish is simple; it uses taco seasoning and salsa, but there is plenty of room for creativity here! Try adding a little hot sauce, and a red-black-cayenne pepper trio for a more powerful degree of spice. This recipe calls for a cauliflower tortilla, but feel free to try this dish with the Coconut Flour Tortillas found in the recipe for Spicy Beef Tacos with Coconut Flour Tortillas.
Yields 4–6 tacos
For Chicken Taco Filling:
1 pound (454 g) boneless chicken breast, chopped
1 tablespoon (15 ml) olive oil
2 tablespoons taco seasoning
1⁄2 cup (480 ml) water
1⁄2 cup (480 ml) salsa (jarred or homemade, see Slow-Cooked Spicy Salsa in Chapter 6)
For Cauliflower Tortillas:
Florets from 2 heads of cauliflower, processed or hand grated into a crumb-like texture
6 eggs or 8 egg whites
To Complete (amounts as desired):
Lettuce, shredded
Guacamole
Salsa
Sautéed peppers and onions
- For Chicken Taco Filling: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook through, then stir in the taco seasoning, water, and salsa, and continue cooking for 8–10 minutes.
- For Cauliflower Tortillas: Preheat the oven to 375°F (190°C) and microwave cauliflower for 5–7 minutes, stirring halfway through. Place the the cooked cauliflower in a large dish towel or other permeable cloth and drain all excess water from the cauliflower. Combine the drained cauliflower and eggs, mixing until smooth, and then place the mixture on a baking sheet(s), in 1⁄4"-thick circles. Bake for 10 minutes, flip, and continue baking for another 6–8 minutes until tortillas have dried out. Transfer to a cooling rack.
- To Complete: Assemble tacos using any combination of toppings and serve.
Pro Tips
- Squeeze the microwaved cauliflower completely dry in a dish towel — wet cauliflower makes tortillas that never crisp up in the oven.
- Spread the tortilla mixture in even 1/4-inch circles so they dry out properly; bake 10 minutes, flip, then another 6–8 minutes until they're firm.
- Let the tortillas cool on a rack, not the sheet — air underneath keeps the bottoms from going soft.
- For a fierier filling, add hot sauce and a red-black-cayenne pepper trio to the simmering chicken.
Frequently Asked Questions
Can I use a different tortilla?
Yes — the coconut flour tortillas from the spicy beef tacos recipe work beautifully with this same chicken filling.
How spicy is the chicken filling?
It depends on your taco seasoning and salsa, but the base is family-friendly. The recipe suggests hot sauce and extra pepper blends for real heat.
Can I make the tortillas ahead?
Yes — bake them, cool completely, and store in the fridge for 2 days. Rewarm briefly in the oven before filling.
How many tacos does this make?
About 4–6 tacos, depending on how generously you fill each one.
Recipe Card
Ingredients
Method
- [object Object]
- [object Object]
- [object Object]
- [object Object]
- [object Object]
- [object Object]
- [object Object]
- [object Object]
- [object Object]
