Name: Zesty Chicken Tacos with Mango Salsa (Cilantro-Free, Keto & Gluten-Free)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.25 lbs boneless, skinless chicken thighs; 1 tbsp olive oil; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper; 1 large ripe mango, diced (about 1 cup); 1/4 small red onion, finely diced; 1 small jalapeño, seeded and minced; 1 tbsp fresh lime juice; 8 small almond flour or coconut flour tortillas (gluten-free, keto-friendly); 1 avocado, sliced

Zesty Chicken Tacos with Mango Salsa (Cilantro-Free, Keto & Gluten-Free)

CinnamonPlum0185

These Zesty Chicken Tacos with Mango Salsa bring a burst of California sunshine to your dinner table. Juicy, spice-rubbed chicken thighs are roasted for maximum flavor and paired with a vibrant, cilantro-free mango salsa for a sweet-spicy kick. Creamy avocado rounds out every bite, all wrapped in keto- and gluten-free tortillas for a satisfying, fresh meal. Each element is thoughtfully balanced to provide the ideal taco experience without common allergens, making this a dish everyone at the table can enjoy—no dairy, gluten, or cilantro required!

Ingredients

Instructions

Preheat oven to 425°F (218°C). Pat chicken thighs dry. In a bowl, toss chicken with olive oil, chili powder, paprika, garlic powder, cumin, salt, and black pepper until well coated.
Arrange chicken thighs on a baking sheet lined with parchment. Roast for 18-20 minutes, flipping halfway, until cooked through and slightly crisp at edges. Let rest 5 minutes, then slice thinly.
While chicken cooks, make mango salsa: In a medium bowl, combine diced mango, red onion, jalapeño, and lime juice. Toss gently and set aside.
Warm almond or coconut flour tortillas in a dry skillet over medium heat for 30 seconds per side, until pliable.
To assemble: Divide chicken among tortillas. Top with mango salsa and sliced avocado.
Serve immediately, garnished with extra lime wedges if desired.