Does this not look like a meal straight out of a five star restaurant? The good news is that it’s not. You can make these straight from your own home. You might be wondering what the dark red ingredient is in the picture though. It might be a little shocking for tacos, but they’re beets!  Beets on tacos?! What the what?  If you’re hesitant to give these a try knowing they contain beets, don’t be. You’re going to be surprised at just how delicious these are.


2 large beets, peeled and chopped into 1 inch pieces
3-4 large carrots, peeled and chopped into 1 inch pieces
2 lb chicken thighs
Olive oil
Kosher salt
Black pepper
6-8 almond flour tortillas, warmed up
1 avocado, sliced thin
4 ounces feta, crumbled
Cilantro for garnish

½ cup avocado mayonnaise
2 teaspoons chili powder
½ teaspoon paprika
Juice from ½ a lemon

First things first….preheat oven to 425. Peel and chop both the beets and the carrots. Space them out onto a baking sheet and drizzle with olive oil. Add salt and pepper to taste, tossing thoroughly as well. Bake until the beets and carrots are tender, which should take about 20-25 minutes. 


While those are baking, add 2 tablespoons of olive oil into a skillet and place over medium-high heat. Add salt and pepper to chicken thighs for taste before adding them to the skillet. Cook chicken on each side until cooked all the way through. Remove from skillet.  Let cool before shredding the chicken into bite size pieces. 


In between the vegetables and chicken cooking, you will need to slice your avocado and make the sauce as well. 



Whisk together in a mixing bowl the avocado mayonnaise, chili powder, paprika and lemon juice. It’s that simple.


Now comes the fun part. It’s time to make your tacos! Throw the almond flour tortillas in the oven or microwave for 10-20 seconds and remove to plate. Add some of the carrot and beet mixture, a bit of chicken, a few pieces of avocado and top with feta cheese, chili mayo sauce and cilantro. 


Enjoy your tacos!

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