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Chicken Tacos

Serving size: 3-4

Prep Time: 15 minutes

Cook time: 30 minutes

FREE OF: gluten, dairy, tomato, coconut, seeds, lime, fish, soy, cauliflower, chili


  • 2 lb Chicken

  • 2 Tsp Salt

  • 1 Tsp. pepper

  • 1 Tsp garlic powder

  • 1 Tsp onion powder

  • 1 Tsp cumin

  • 4 Tsp paprika

  • 1/2 Tsp oregano

  • 1/8 Tsp cayenne

  • 1 Tsp lemon juice

  • 2 Tbsp olive oil


  1. Put olive oil in a pan and let it get hot

  2. Add chicken and all other ingredients and cook till chicken is done

  3. Have on some GF tortillas fried in some oil, corn tortillas, or on some rice!

  4. EXTRA: add our mango salsa on top for some extra flavor and pizzazz (recipe)


Topping Ideas

-Chopped onions

-Cholula Hot Sauce (yes the original is chili and tomato free, shocking I know)


-If you're okay with a little soy cheat, Tofutti Sour Cream (it's free of all other allergens)

-Mango Salsa (recipe)

-Miyoko's Cheddar Cheese


Story behind the recipe:

These foodies right here, LOVE Mexican food, especially tacos and burritos. Allergy Girl's main issue is she can't have lime, chili seasoning, or cheese. 3 main essential ingredients in Mexican food, there really isn't any way of avoiding it unless you order fajitas and corn tortillas. Most of the time Allergy Girl just deals with the itch and has the chili and lime any way because its low on the list, but when she can she'd prefer to avoid it obviously.

The Chef has a simple way to make this dish more filling and that's with his pinto bean rice (we'll give you a recipe later), and then takes this chicken or some kind of meat to put in tacos then adds all the preferred toppings. Its a great easy quick dinner that's packed with flavor. Who doesn't love minimal effort dinners and lunches, right?

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