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AIP Coconut pumpkin chicken tacos

AIP Paleo • Gluten free • Grain free • Dairy free • Nut free • Nightshade free

Lettuce tacos are very popular in my family, and this recipe makes them even more delicious with a creamy coconut pumpkin chicken mixture. Delicious and super easy to make, these will leave you feeling satisfied and healthy... win right!

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AIP Coconut pumpkin chicken tacos

Cook time : 20 minutes

Servings : 2 people


• 300g chicken mince

• 2 garlic cloves, crushed

• 2 tbsp olive oil

• 1/2 cup courgette, finely grated

• 1/2 cup carrot, finely grated

• 2 tbsp red onion, diced

• 1/2 cup brocolli, diced

• 8 - 10 cos lettuce leaves

• 1/4 cup red onion, diced

• Avocado

• Coriander

• Nutritional yeast

• Natural coconut yoghurt

Pumpkin Sauce :

• 1 cup pumpkin, boiled until soft

• 1/2 cup carrot, boiled until soft

• 1/2 cup coconut milk

• 1 tsp garlic fresh or powder

• 1 tsp salt

• 1/4 cup coriander or fresh herb

• 1/4 cup nutiritional yeast

• 1 tsp tumeric powder (optional - for a slightly curry taste)


  1. Boil the diced pumpkin and carrot. Once the vegetables are soft set them aside to cool or gently run them under cold water.

  2. Heat olive oil in a large pan over medium heat. Cook the chicken mince and garlic, breaking it up the mince as it browns.

  3. Once the mince is almost cooked through add the grated courgette, carrot and red onion, and turn to a low heat.

  4. Place the pumpkin and carrot into a blender with the rest of the Pumpkin Sauce ingredients, and blend until you have a semi-smooth paste.

  5. Stir the Pumpkin Sauce and brocolli through the mince mixture, and heat through gently.

  6. Fill each large cos lettuce leaf with the mixture, and top with avocado, red onion, coriander, coconut yoghurt and nutritional yeast.



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