I had leftover chicken and peppers and thought to make some keto tacos with them, but wanted to make them different somehow. Since I also had a big bottle of sugar-free BBQ sauce, I thought BBQ chicken tacos was a great option that wouldn’t new much effort. These keto southwest BBQ chicken and bean tacos make a perfect dish for a lazy weekday dinner, and super flexible too! Make them with keto tortillas or in lettuce wraps, eat it in a bowl with cauliflower rice or throw it on top of some crisp romaine lettuce for a nice, filling salad.
Keto Southwest BBQ Chicken and Bean Tacos Recipe
- ¼ cup red onion, finely chopped
- ⅓ cup red pepper, diced
- ⅓ cup yellow pepper, diced
- ¼ cup avocado, diced
- ¼ fresh cilantro, chopped
- Salt and pepper to taste
- 1 tablespoon lime juice, freshly squeezed
- 100g cooked chicken, shredded or cubed
- One 14 oz can of black soy beans, drained and rinsed , drained and rinsed (*Feel free to adjust the ratio of chicken to beans to your liking.)
- 1 tablespoon avocado oil
- ⅓ cup jalapeno, diced
- 2 cloves garlic, minced
Garnishes: Grated smoked cheddar or Gouda, sliced green onion, keto ranch dressing.
In a small bowl, combine red onion, red pepper, yellow pepper, avocado, and cilantro. Toss together with lime juice, salt and pepper. Set aside.
Heat avocado oil in a skillet set to medium heat. Add jalapeño pepper and garlic and sauté until softened. Add black soy beans, chicken and BBQ sauce and cook until heated through.
Remove from heat and add to keto tortillas, lettuce wraps, cauliflower rice, or salad greens. Top with grated cheese (if using) then top with veggie mixture and Drizzle with keto ranch dressing then top with sliced green onions, if using, and serve.
Did you make this keto southwest BBQ chick and bean taco recipe? Please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)