Whole30 Chicken Adobo Tacos with Chipotle Mayo

These Whole30 chicken adobo tacos are full of flavor and make a great meal that is also good for you. Season the chicken with coconut aminos, apple cider vinegar, and spices. Let it sit in the mixture for a while. When it's done, serve it in lettuce leaves for a low-carb twist. Chipotle mayo is creamy and has a spicy kick that goes well with the savory chicken.

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup coconut aminos
1/4 cup apple cider vinegar
4 cloves garlic, minced
1 tablespoon ground black pepper
1 tablespoon olive oil
Salt to taste
1/2 cup compliant mayonnaise
2 chipotle peppers in adobo sauce, minced
Juice of 1 lime
8 lettuce leaves for taco shells
Optional toppings: diced tomatoes, sliced avocado, chopped cilantro

Instructions:

Put apple cider vinegar, garlic powder, salt, black pepper, and coconut aminos in a bowl

Combine well

Pour the marinade over the chicken breasts that are in a shallow dish

Make sure the chicken has a good coating

Put the mixture in the fridge for at least 30 minutes, or overnight for the best taste

In a pan, heat the olive oil over medium-high heat

It will take about 6 to 8 minutes per side to cook the chicken in the skillet until it is browned and fully cooked

Throw away any extra marinade

Do the chipotle mayo while the chicken is cooking

In a small bowl, mix mayonnaise, minced chipotle peppers, and lime juice

Combine well

Take the chicken off the heat and let it rest for a few minutes

Cut the chicken into thin strips

Put lettuce leaves on a plate before you start making tacos

Add sliced chicken and any other toppings you want to each leaf

Put chipotle mayo on top of the tacos and serve right away

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