Tropical Taco Bowls

Prep time: 1 hr      Cook time: 30 min      Rest time: 0 mins     Total time: 1 hr 30 min

Makes: 4 bowls

Make it Keto and Sugar-Free: Serve without the Pineapple Pico De Gallo Salsa

Inspired by my favorite ‘Special Diets’ tacos at Picnik Austin, these taco bowls have a savory chicken thigh-bacon base, and are topped with crunchy purple cabbage, onion-free + tomato-free Pineapple Pico De Gallo Salsa, and Onion-Free Guacamole.

What you need to make Tropical Taco Bowls

Ingredients:

For the Onion-Free Guacamole:

For the Pineapple Pico De Gallo Salsa:

For the Tropical Taco Bowls:

Equipment:

How to make Tropical Taco Bowls

To start – make the Onion-Free Guacamole.

Use this recipe. Store the guacamole in the fridge until you’re ready to use it.

Next – make the Pineapple Pico De Gallo Salsa.

Use this recipe. Store the salsa in the fridge until you’re ready to use it.

Next – chop the purple cabbage.

Finely chop the purple cabbage into small, thin pieces. Store the chopped cabbage in the fridge until you’re ready to use it.

Next – make the 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 base is done. Set it aside to cool.

Now – put it all together!

To each bowl, add the chicken-thigh-bacon base, pineapple salsa, guacamole, and chopped cabbage.

Serve and enjoy! This dish is best served fresh. Tastes great with Honey Mustard drizzled over the top!

Tips to make the best Tropical Taco Bowls

For the Onion-Free Guacamole:

  • Make sure you get soft, ripe avocados. If your avocados are too hard, it will be challenging to mash them into guacamole.
  • If you are going for the texture of standard guacamole, make sure you finely chop the cucumber and cilantro into very tiny pieces. If the pieces are too big, your guacamole will be chunky.

For the Pineapple Pico De Gallo Salsa:

  • If you are going for the texture of standard pico de gallo make sure you finely chop the pineapple, apple, and cilantro accordingly. If the pieces are too big or small, your mixture may resemble a bowl of fruit instead of salsa.

Some more of my favorite dinner ideas:

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Tropical Taco Bowls

 

Tropical Taco Bowls

Inspired by my favorite 'Special Diets' tacos at Picnik Austin, these taco bowls have a savory chicken thigh-bacon base, and are topped with crunchy purple cabbage, onion-free + tomato-free Pineapple Pico De Gallo Salsa, and Onion-Free Guacamole.
Prep Time1 hr
Cook Time30 mins
Resting Time0 mins
Total Time1 hr 30 mins
Food Type: Main Course
Cuisine: American, Mexican
Diet Preference: AIP, Dairy-Free, Dinner, Dip, Egg-Free, Gluten-Free, Lunch, Nightshade-Free, Nut-Free, Paleo, Salsa, Tacos
Servings: 4 bowls
Author: Ashley Rothstein

Equipment

  • Cooking Pan
  • Masher

Ingredients

For the Onion-Free Guacamole:

  • 6 avocados
  • 1 cucumber
  • 4 tbsp finely chopped fresh cilantro
  • juice from 2-3 limes (to taste)
  • sea salt (to taste)

For the Pineapple Pico De Gallo Salsa:

  • 16 oz fresh pineapple
  • 2 medium apples
  • 4 tbsp finely chopped fresh cilantro
  • juice of 2 limes
  • sea salt (to taste)

For the Tropical Taco Bowls:

  • 3 lbs chicken thighs
  • 12 strips bacon
  • 1/2 head purple cabbage

Instructions

Make the Onion-Free Guacamole.

  • Use this recipe. Store the guacamole in the fridge until you're ready to use it.

Make the Pineapple Pico De Gallo Salsa.

  • Use this recipe. Store the salsa in the fridge until you're ready to use it.

Chop the purple cabbage.

  • Finely chop the purple cabbage into small, thin pieces. Store the chopped cabbage in the fridge until you're ready to use it.

Make the 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 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.

  • To each bowl, add the chicken-thigh-bacon base, pineapple salsa, guacamole, and chopped cabbage.
  • Serve and enjoy! This dish is best served fresh. Tastes great with Honey Mustard drizzled over the top!

What I used for this recipe:

Looking for other dinner ideas? Try one of these:

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

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!

Follow:
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.

Share:

Leave a Reply

Your email address will not be published.

Recipe Rating