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Paleo Chicken Taco Burger

Name: Paleo Chicken Taco Burger
Prep time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 3 lb ground chicken breast; 1 packet (1 oz) Old El Paso™ taco seasoning mix; 1 large jalapeño, deseeded and diced; 1/2 cup fresh chopped cilantro; 2 tablespoons coconut oil; 2 ripe avocados, peeled and pitted; 2 limes, freshly squeezed; 3 scallions, finely chopped; Salt and pepper to taste

3 Ratings

3 Comments

Prep 10 min
Total 30 min
Servings 6

A paleo-friendly favorite, these bunless chicken taco burgers call for just a few fresh ingredients and cook up quick! MORE+ LESS-

By Cheeky Kitchen

Updated March 8, 2017

Make with

Old El Paso

Ingredients

lb ground chicken breast

packet (1 oz) Old El Paso™ taco seasoning mix

large jalapeño, deseeded and diced

1/2

cup fresh chopped cilantro

tablespoons coconut oil

ripe avocados, peeled and pitted

limes, freshly squeezed

scallions, finely chopped

Salt and pepper to taste

Steps

Hide Images

1

In a large bowl, mix together chicken breast, taco seasoning, jalapeno and cilantro until well mixed. Form into patties.
2

Melt coconut oil in a large skillet. Cook patties until cooked through. Remove from heat and cool slightly before serving.
3

In a medium bowl, use a fork to mash together avocados, lime juice and chopped scallions. Salt and pepper to taste. Serve warm patties with guacamole.

Expert Tips

If following a strict paleo diet, omit the Old El Paso™ seasoning and add the following seasoning mixture instead: 2 teaspoons sea salt, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1/2 teaspoon cayenne pepper.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 7g 35% Trans Fat 0g
Cholesterol: 140mg; 47%
Sodium: 430mg; 18%
Potassium: 710mg; 20%
Total Carbohydrate: 10g; 3%
Dietary Fiber 4g 17% Sugars 1g
Protein: 52g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 20%; 20%
Calcium: 4%; 4%
Iron: 15%; 15%

Exchanges:

0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 7 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

These paleo-friendly patties definitely break the protein routine. When I came across this recipe for Paleo Jalapeno Chicken Burgers from Once a Month Meals, I nearly flipped my gourd. All of them. (Whatever my gourds are.) This flavor combo is inspired. It’s so mouthwateringly perfect that I found myself printing out a photo of the recipe and pasting it in my kitchen just so I could look at it. If I couldn’t eat them, at least I could admire them like a work of edible art. As a paleo eater for 3 years now, I know how easy it is to lose inspiration with food. The paleo menu can sometimes feel quite limited. There are eggs for breakfast, so many eggs. There are nuts and berries for lunch and grass-fed meat for dinner. And then we’re back at eggs again.
But paleo chicken taco burgers? This was so much lighter than a steak. So much spicier than a burger. So much better than a chicken breast. It was time to make this delish dinner. And since I’m allergic to any list with more than 4 ingredients on it, I decided to super simplify the original recipe and hack ‘em—turning them into Chicken Taco Burgers. The basic recipe calls for just four ingredients. Ground chicken (you may have to ask your grocery store butcher to turn chicken breasts into ground chicken if you can’t find it in the meat section), cilantro, jalapeno and a packet of Old El Paso™ spice mix makes quick work of this recipe by superboosting it with serious flavor. Strictly paleo? No worries! I’ve included an organic DIY spice mix recipe if you want to mix your own. For strict paleo diets, omit the Old El Paso™ seasoning and add the following seasoning mixture instead: 2 teaspoons sea salt, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1/2 teaspoon cayenne pepper. While I was finishing up this recipe, I was suddenly flanked by three hungry humans. “That smells so good!”