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Chicken Tikka Masala Tacos with Paleo Pickled Onions

Taco Tuesday just got more delicious with Kevin’s Chicken Tikka Masala, grain-free taco shells, and homemade Paleo pickled red onions! Chicken Tikka Masala is made from tender chicken simmering in a bright tomato curry made with coconut milk and Indian spices. The Paleo Pickled Onions only take a few minutes to make and bring acidic balance the Tikka Masala sauce that has hints of ginger, turmeric, garlic, and smoked paprika. Get ready for some creative tasty tacos, and remember tacos aren’t only for Tuesdays!

  • 20 Minute Prep Time
  • 10 Minute Cook Time
  • 6 Tacos

What You'll Need

  • Kevin’s Natural Foods Chicken Tikka Masala

  • 1 1/2 TBSP preferred cooking oil

  • 1 pkg grain-free tortillas (We love Siete!)

  • 1 large red onion, 1/8-inch wide slices

  • 1/2 cup white, apple, or red wine vinegar

  • 1/2 TBSP freeze dried garlic, or 2 fresh cloves sliced

  • 1/2 TSP whole cloves

  • 1/2 TSP whole peppercorn

  • 1 TSP salt

  • 2 TBSP lemon juice

  • Taco Bar Topping Suggestions:

  • 1 avocado, chopped

  • 1/4 TSP Kevin’s Paleo & Keto Taco Seasoning

  • 2 TSP lime juice

  • 2 green onions, chopped

  • 1/2 cup chopped cilantro

  • 1/2 cup chopped tomatoes

  • Your favorite Paleo and Keto friendly taco toppings

Cook It Up!

  • 1

    Break chicken strips apart by massaging pouch before opening. Cut open pouch, thoroughly drain chicken broth, and discard. Set chicken aside.

  • 2

    In a large skillet, over MEDIUM-HIGH, add 1/2 TBSP oil. Heat two tortillas at a time, for 1 minute, fold with rubber spatula, and lightly brown on both sides. Transfer tortillas to paper towel and pat dry. Continue to cook and form the remaining 4 tortillas, as stated above. Salt tortillas and set aside.

  • 3

    Place onion slices in a strainer over the kitchen sink. Bring 3 cups of water to a boil, and pour over onions. Leave onions in the strainer until pickling liquid is ready.

  • 4

    In a small saucepan add vinegar, garlic, cloves, peppercorn, and salt. Bring pickling liquid to a boil. Remove from heat, and pour into a glass bowl. Add lemon juice and onions, and set aside to steep.

    Onions can be made ahead and stored in the refrigerator up to a month ahead.

  • 5

    In a small bowl mix chopped avocado, Kevin’s Taco Seasoning, and lime juice. Set aside.

  • 6

    Heat skillet over MEDIUM-HIGH for 1 minute and add 1 TBSP of your preferred cooking oil. Add chicken and separate strips with tongs. Cook for 1-2 minutes on each side until lightly browned.

    Make sure to have all of your toppings prepared. Kevin’s Tikka Masala Chicken is done in less than 5 minutes!

  • 7

    Add Kevin’s Tikka Masala Sauce. Reduce heat to LOW, and simmer 30 seconds, stirring chicken to coat with sauce.

    Add your favorite hot sauce or 1/2 teaspoon crushed red pepper to kick up the heat. Chicken Tikka Masala is not spicy heat just spiced with delicious flavor.

  • 8

    To assemble: Evenly stuff fried tortilla shells with Kevin’s Chicken Tikka Masala. Top with a combination of your favorite taco toppings.

    Try these Kevin’s Natural Foods Entrées to change up your Taco Tuesdays: Grass-Fed Beef with Cilantro Lime Sauce, Buffalo-Style Chicken, Korean BBQ-Style Chicken, Cilantro Lime Chicken, and Chipotle Lime Chicken.