Chicken Bacon Tacos

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 Mustardtangy 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:

For the Honey Mustard:

For the Carnivore Tortillas:

For the Chicken Bacon Tacos:

Equipment:

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

Simple Oxtail Soup

Blueberry Beef Liver Waffles with Honey Butter

Chicken Bacon Tacos

 

Chicken Bacon Tacos

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.
Prep Time40 mins
Cook Time2 hrs 30 mins
Resting Time10 mins
Total Time3 hrs 20 mins
Food Type: Appetizer, Main Course, Side Dish, Snack
Cuisine: American, Mexican
Diet Preference: Carnivore, Dairy-Free, Dinner, Gluten-Free, Keto, Lunch, Nightshade-Free, Nut-Free, Paleo, Tacos, Tortillas
Servings: 4 people
Author: Ashley Rothstein

Equipment

  • 8" Cooking pan
  • 12" Cooking pan
  • Blender (high speed)
  • Blender (with ability to open top while blending)
  • Condiment squeeze bottle (optional)

Ingredients

For the Honey Mustard:

  • 1.25 cups Duck Fat Mayonnaise
  • 4 tbsp yellow mustard
  • 2 tbsp Manuka honey

For the Carnivore Tortillas:

  • 5 oz pork rinds
  • 6 eggs
  • 1 tbsp grass-fed ghee (or butter) (+ extra for cooking)
  • 2 cups water
  • 1 tsp sea salt

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

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

Simple Oxtail Soup

Blueberry Beef Liver Waffles with Honey Butter

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled 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 with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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