Fast, cozy tacos made from leftover grilled chicken, topped with fresh greens, AIP sour cream, and optional dairy-free toppings.
These chicken tacos came together on one of those chaotic RV nights where I just needed dinner to happen, and oh my word… they turned out incredible. Leftover grilled chicken gets tossed in a bright, lemon-garlic skillet seasoning, piled into homemade gluten-free tortillas, topped with tiny bits of spinach and arugula, and drizzled with my creamy homemade AIP sour cream. Cozy chaos at its finest.
What I love most? These tacos look fancy, but they’re basically a 10-minute clean-out-the-fridge miracle. Add a few AIP-friendly toppings—avocado, radishes, lime wedges—and suddenly you have a dinner that tastes like you planned it. Nobody needs to know these started as leftovers in a tiny RV kitchen with a mind of its own.
Lemon-Garlic Grilled Chicken Tacos
Ingredients
Equipment
Method
- Heat olive oil or ghee in a large skillet over medium heat.
- Add shredded chicken, garlic powder, onion powder, sea salt, and coriander.
- Squeeze in lemon juice and add coconut aminos.
- Cook 3–4 minutes, stirring, until chicken is warmed and lightly caramelized.
- Taste and adjust salt/lemon to your liking.
- In a small bowl, whisk together coconut cream, lemon juice, garlic powder, and salt.
- Add a splash of warm water to thin if needed.
- Set aside for drizzling.
- Heat each tortilla in a dry skillet 20–30 seconds per side until soft and pliable.
- Add a layer of shredded chicken.
- Top with small torn pieces of baby spinach or arugula.
- Drizzle generously with the AIP sour cream.
- Add any extra toppings you love—avocado, radish slices, lime juice, green onions, or vegan cheese.
- Tacos are best enjoyed fresh while warm and cozy.
Notes
MACROS (PER TACO — Estimated)
(Macros will vary depending on tortilla brand and toppings.)- Calories: ~145
- Protein: ~10g
- Fat: ~6g
- Carbs: ~12g
- Fiber: ~2g
Variations
Shrimp: Swap chicken for 1 lb shrimp; sauté 3–4 minutes with lemon, garlic, coriander, and coconut aminos.
Beef: Use 1 lb ground beef with garlic, onion powder, coriander, salt + a splash of lemon.
Pork: Warm leftover shredded pork or carnitas with garlic, lemon, and aminos.
Lettuce Wraps: Replace tortillas with butter lettuce or romaine.
Taco Bowls: Serve over rice, cauliflower rice, or quinoa (if tolerated).
Strict AIP: Use turmeric instead of coriander; skip vegan cheese; serve in lettuce cups or AIP tortillas.
Storage & Reheat
Storage
- Chicken filling: 3–4 days in the fridge
- AIP sour cream: 3–4 days (do not freeze)
- Toppings:
- Avocado: slice fresh
- Greens: chop fresh
- Radishes/onions: 3–5 days
Reheat
- Warm chicken in a skillet with a splash of broth or water.
- Warm tortillas in a dry skillet 20–30 seconds.
- Do not heat AIP sour cream — drizzle cold.
More Dinner Recipes
Keep those cozy dinner vibes going — here are a few more hearty favorites from the Nourish-Nest kitchen:
My Tiny Kitchen Favorites
These are the pantry staples that make my recipes work (and my RV oven slightly less dramatic):
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Disclaimer (a.k.a. The “I’m Not Your Doctor” Part)
I’m not a doctor or a nutritionist — just a woman who loves her comfort food and believes healthy eating doesn’t have to taste like cardboard. My husband is under the care of a licensed physician for his autoimmune disorders, and everything you see here is based on what works for us (and what keeps him happily fed without setting off alarms).
Please always check with your healthcare provider before making changes to your diet — especially if you’re managing autoimmune conditions, allergies, or any other medical issues. I’ll handle the cozy recipes and humor; you handle the medical side with your doc. Deal? ❤️
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🧑🍳 Did You Make This?
Did your tacos fold neatly like well-behaved tortillas, or did they explode in cozy chaos the second you picked them up? 😂
Share your version in the comments — the wins, the flops, the “oops, I added way too much drizzle” moments. Someone else in a tiny kitchen might need that laugh (or your tip!).
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