Shredded Adobo Chicken Tacos With Lemon Crema
These Shredded Adobo Chicken Tacos with Lemon Crema are light, flavorful, and incredibly satisfying—perfect for a healthy weeknight dinner or effortless entertaining.
I used pasture-raised chicken breast from US Wellness Meats, gently parboiled with onion, celery, and Primal Palate Adobo Seasoning, then shredded and finished in a pan with avocado oil and reserved broth for extra moisture and flavor. The lemon crema gets its bright citrus pop from Citreve freeze-dried lemon wedges, adding a fresh, vibrant twist without overpowering the dish.
I served these on low-carb tortillas, but feel free to use your favorite tortillas or wraps—this recipe is wonderfully flexible. Clean ingredients, bold flavor, and a taco night that feels both nourishing and special.
PREP TIME
20 minutes
COOK TIME
30 minutes
INGREDIENTS
19
Serves: 8
Ingredients
Adobo Chicken
- 1.5 lb1.5 lb1.5 lb Pasture-raised Chicken Breasts - US Wellness Meats, cooked, and shredded
- 2 tsp2 tsp2 tsp Adobo Seasoning - Primal Palate
- 0.25 tsp0.25 tsp0.25 tsp Smoked Paprika
- 0.25 tsp0.25 tsp0.25 tsp Sweet Paprika Powder - The Spice Lab
- 111 Salt and Pepper, to taste
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
- 0.25 cup0.25 cup0.25 cup Chicken Broth, reserved from parboiling, or use water
Lemon Crema
- 0.5 cup0.5 cup0.5 cup Sour Cream
- 222 Freeze-Dried Lemon Wedges - CITREVE, crushed
- 0.25 tsp0.25 tsp0.25 tsp Kosher Salt
- 888 Low Carb Corn Tortilla
Topping Suggestions
- 111 Red Onion, chopped or minced
- 111 Jalapeño Pepper, chopped or minced
- 111 Lettuce, Green Leaf, shredded
- 111 Cilantro, chopped
- 111 Freeze-Dried Lemon Wedges - CITREVE, crushed
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Parboil the Chicken: Place chicken breasts in a pot with celery and onion. Season generously with Primal Palate Adobo Seasoning and add enough water to cover. Bring to a gentle boil, then reduce to a simmer and cook until the chicken is fully cooked and tender, about 20-25 minutes.
- Reserve Broth & Shred: Remove the chicken from the pot and reserve the cooking broth. Discard or save the celery and onion for another use. Shred the chicken using two forks.
- Season & Sauté: Heat avocado oil in a skillet over medium heat. Add the shredded chicken along with additional adobo seasoning (to taste) and a splash of the reserved chicken broth. Cook, stirring, until the chicken is heated through and lightly coated in the seasoned broth.
- Assemble Tacos: Spoon the warm shredded chicken into tortillas, add desired toppings, and dollop with lemon cream crema.
Notes
For the chicken, I parboiled in broth with one cerely, onion, and seasoned with Primal Palate Adobo seasoning. Cooled and then shredded. Optionally, you can cook season and cook the chicken breast in a pan and then shred. Many of the ingredients in my kitchen come from our FoodSocial Market. If you’re curious to try them yourself, you’re welcome to use my code DEBBIE.
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My Notes:
About This Recipe
Show nutritional information
Entrées Poultry Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 203 |
| Fat: | 12 g |
| Carbohydrates: | 1 g |
| Protein: | 17 g |
| Cholesterol: | 65 g |
| Sodium: | 107 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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You had me at TACO!! 🌮