Shredded Chicken Tacos – Paleo

Diet: Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, SCD Legal, Whole30
Servings: 20 tacos


Shredded Chicken

  • 4 large chicken breasts
  • 1 14 oz can chopped tomatoes
  • 3 cloves garlic crushed
  • 1 ancho chili soaked in hot water for 10 minutes (or 2 tbsp chipotle in adobo)
  • 1 tsp dried oregano
  • 1 tbsp cumin
  • 1 tsp coriander
  • 1/4 cup dates
  • 2 tbsp lime juice
  • 2/3 cup chicken stock

Pico de Gallo (Or you can use either the Green Tomato Salsa or Oven Roasted Salsa)

  • 1 small red onion finely diced
  • 1 cup cherry tomatoes diced
  • 1/3 cup cilantro roughly chopped
  • juice from 1/2 a lime

Chipotle Sauce

  • 1/3 cup cashews
  • 1/4 cup water
  • 1 tbsp lime juice
  • 1 tbsp chipotle in adobo sauce or alternatively 1 dried ancho chili soaked for 10 minutes in hot water


  • 1 celery root
  • 1 cup shredded romaine lettuce
  • 1 avocado diced
  • 1 jalapeño thinly sliced
  • 1/4 cup cilantro


For the Shredded Chicken

  1. Place the chicken along with the canned tomatoes, garlic, chili, oregano, cumin, coriander, dates, lime juice and chicken stock in a slow cooker and cook for 4 hours on low heat until the chicken is tender.
  2. Remove the chicken from the slow cooker and shred it using two forks.
  3. Pour the sauce from the slow cooker into a blender or alternatively use an immersion blender to puree the sauce until its completely smooth. Pour the sauce over the shredded chicken and stir until it is all evenly coated.

For the Salsa

  1. To make the salsa combine the red onion, tomatoes and cilantro in a bowl along with the lime juice and stir.

For the Chipotle Sauce

  1. Combine all of the ingredients in a blender and blend until completely smooth. Taste and adjust to your liking by adding more water to make thinner in consistency, acidic with more lime juice or spicier with more chili.

For the Tortillas

  1. Cut the two ends off of the celery root and then cut off the outer peel. Using a sharp knife cut the celery root into slices that are as thin as possible.
  2. You can either use a grill or the oven to cook the tortillas. If using a grill, turn to medium heat and cook the tortillas for approximately 1 to 2 minutes per side until grill marks form and the tortillas are tender and pliable. Alternatively bake the tortillas evenly spaced out on a baking sheet in the oven at 190C (375F) for approximately 10 until golden in colour and tender. Be sure not to overcook the tortillas as they will become too crisp.

To Assemble to Tacos

  1. Fill the tacos with the shredded chicken, shredded lettuce, salsa, avocado and chipotle sauce, top with sliced jalapeños and cilantro and enjoy!