Prep time: 40 mins Cook time: 2 hrs 30 mins Rest time: 10 mins Total time: 3 hr 20 mins
Serves: 4 people
Make it Zero Carb, Sugar-Free, and Carnivore: Use Duck Fat Mayonnaise for drizzling instead (Carnivore variation), and make the tacos without the cilantro/vegetables
These tacos are light and flavorful! The Carnivore Tortillas are light, bendy, faintly crispy, and hold all the fixings together well, and the Honey Mustard – tangy and just the right amount of sweet – is a perfect complement to the fatty chicken thigh-bacon base.
What you need to make Chicken Bacon Tacos
Ingredients:
- Duck fat
- Eggs (ASHLEY20 for 20% off)
- Lemon
- Apple cider vinegar
- Dijon mustard
- Sea salt (ASHLEYR for 15% off)
- Manuka honey (ASHLEYR for 10% off) (optional)
- Yellow mustard
- Eggs (ASHLEY20 for 20% off)
- Pork rinds
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
- Water
For the Chicken Bacon Tacos:
- Chicken thighs
- Bacon
- Grass-fed ghee
- Avocados
- Cabbage
- Cilantro
- Lime juice
Equipment:
- 8″ Cooking pan
- 12″ Cooking pan
- Blender
- Blender (with ability to open the top while blending)
- Condiment squeeze bottle (optional)
Substitutions
There are no substitutions I would recommend for this recipe.
How to make Chicken Bacon Tacos
To start – make the Honey Mustard.
Use this recipe. Once done, set the honey mustard aside in the fridge.
Next – make the Carnivore Tortillas.
Follow this recipe. Once done, set the tortillas aside to rest.
Next – make the taco base (chicken thighs + bacon).
Chop the raw bacon into bite-sized pieces (no more than 1 in x 1 in).
Throw the bacon pieces into a pan with 1 tsp of ghee and cook on medium heat until the pieces start to brown. They should not be crispy yet.
While the bacon is cooking, cut the raw chicken thighs into long, thin pieces (about 2 in x 1/2 in) – think slivers.
The pan should be filled with bacon fat by now. Add the raw chicken thighs to the pan, and cook on low-medium heat. The chicken thighs will fry in the bacon fat, and the bacon will begin to crisp. This can take up to 15-20 minutes.
Once the chicken thighs are browned and the bacon is crispy, salt to taste, then the taco base is done. Set it aside to cool.
Now, put it all together.
Chop the avocados into cubes, cabbage into thin pieces, limes in half to prepare them for juicing, and finely chop the fresh cilantro.
As a base for the taco filling, fill a tortilla with the chicken thigh-bacon mixture. Top with cubes of avocado, cabbage, and finely chopped cilantro.
Squeeze lime juice over the taco and drizzle with Honey Mustard sauce.
Savor and enjoy!
Tips to make the best Chicken Bacon Tacos
For the Honey Mustard:
- If storing the Honey Mustard in a condiment squeeze bottle, it may harden a bit after sitting in the fridge. Just squeeze the bottle a few times to massage it and it will end up squeezing out.
For the Carnivore Tortillas:
- The batter should always have a liquid consistency when pouring it into the pan, and it should pour out quickly. Not as quickly as a pure liquid like water, but more like a thin milkshake. If your batter gets too thick while sitting, add some water to it until it gets to the consistency of a thick liquid.
- When pouring the batter into the pan, it should fill up the entire 8″ pan but not curl up around the edges. If the batter sizzles when you pour, the pan is too hot. Before pouring, remove the pan from heat until it cools enough so that it makes no noise or sizzling sound when you pour the batter.
- The pan should stay well lubricated with fat for each tortilla, or else the tortillas will burn. I use about a tsp of ghee for every 2 tortillas.
- Because you will likely be adding water to your batter to get to a liquid consistency, you may feel like the batter will never end. 🙂 It may be a good idea to start with a half batch for your first round of these.
A few of my other favorite dinner recipes:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Blueberry Beef Liver Waffles with Honey Butter
Chicken Bacon Tacos
Chicken Bacon Tacos
Equipment
- Blender (high speed)
- Blender (with ability to open top while blending)
Ingredients
For the Honey Mustard:
- 1.25 cups Duck Fat Mayonnaise
- 4 tbsp yellow mustard
- 2 tbsp raw honey (local or Manuka - ASHLEYR for 10% off)
For the Carnivore Tortillas:
- 5 oz pork rinds (pre-ground)
- 6 eggs
- 1 tbsp grass-fed ghee (or butter) (+ extra for cooking)
- 2 cups water
- 1 tsp sea salt (ASHLEYR for 15% off)
For the Chicken Bacon Tacos:
- 3 lbs chicken thighs
- 14 pieces bacon
- avocados (to top tacos)
- fresh cabbage (to top tacos)
- finely chopped cilantro (to taste)
- fresh lime juice (to taste)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
Make the Honey Mustard.
- Follow this recipe. Once done, set the honey mustard aside in the fridge.
Make the Carnivore Tortillas.
- Follow this recipe. Once done, set the tortillas aside to rest.
Make the taco base (chicken thighs + bacon).
- Chop the raw bacon into bite-sized pieces (no more than 1 in x 1 in).
- Throw the bacon pieces into a pan and cook on medium heat until the pieces start to brown. They should not be crispy yet.
- While the bacon is cooking, cut the raw chicken thighs into long, thin pieces (about 2 in x 1/2 in) - think slivers.
- The pan should be filled with bacon fat by now, and the bacon should be almost done. Add the raw chicken thighs to the pan and cook on low-medium heat. The chicken thighs will fry in the bacon fat and the bacon will begin to crisp. This can take up to 15-20 minutes.
- Once the chicken thighs are browned and the bacon is crispy, salt to taste, then the taco base is done. Set it aside to cool.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
Put it all together.
- Chop the avocados into cubes, cabbage into thin pieces, limes in half to prepare them for juicing, and finely chop the fresh cilantro.
- As a base for the taco filling, fill a tortilla with the chicken thigh-bacon mixture. Top with cubes of avocado, cabbage, and finely chopped cilantro.
- Squeeze lime juice over the taco and drizzle with Honey Mustard sauce.
- Savor and enjoy!
What I used for this recipe:
Looking for more healthy dinner ideas? Try one of these recipes:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Blueberry Beef Liver Waffles with Honey Butter
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
Can your tortillas be successfully frozen to use later? They are amazing.
Can your tortillas be successfully frozen to use later? They are amazing.
Author
Yes!