Paleo Pulled Chicken Tacos

Paleo Pulled Chicken Tacos

A light, bright gluten-free version of traditional Mexican fare. These pulled chicken tacos are brilliant served with roast sweet potato as a side.


3-4 people


  • 4 large boneless free range chicken thighs
  • 2 tablespoons of ghee, or fat of choice
  • 500ml of The Stock Merchant Chicken Bone Broth
  • 4 cloves of garlic, crushed
  • 1/4 cup of tomato paste
  • 1 tablespoon of smoked paprika
  • 1 tablespoon of cumin
  • Sea salt and cracked pepper
  • 3 ripe avocados
  • 2 tablespoons of lemon or lime juice
  • 3 large red tomatoes, diced
  • 1 large red onion, diced
  • A handful of fresh coriander
  • Fresh lime wedges and large large cos lettuce leaves, to serve


  1. Heat the ghee in a medium saucepan. Add the chicken and brown on all sides, for about five minutes over medium to high heat.
  2. Remove the thighs and set aside. In the same pan, saute the garlic for about three minutes. Add the spices and toss about the pan for a minute. Add the tomato paste and pour over the bone broth. Bring to the boil.
  3. Return the chicken to the pan and reduce the heat to a low simmer. Cover and allow to cook very gently for about twenty minutes. Remove the lid and allow the liquid to reduce slightly.
  4. Shred the chicken with a fork and season with salt and pepper.
  5. While the chicken cooks, make the salsa by combining the chopped tomato, red onion (reserving a quarter of the onion for the guacamole), coriander and lemon juice in a bowl. Season with salt and pepper.
  6. To made the quacamole, mash the avocado in a bowl with lemon juice and remaining onion. Season to taste with salt and pepper. You can mix in a bit of coriander in this too, if that floats your boat.
  7. Serve the chicken in lettuce cups, topped with the salsa and heaped spoonfuls of guacamole.

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