Shredded Chicken Mushroom Tacos with Almond Flour Tortillas

I threw these tacos together one night when I realized I had leftover grilled chicken and some mushrooms that needed to be used up. My husband walked into the kitchen, took one bite, and said “these need to go on the blog.” The almond flour tortillas give them that perfect slight crunch while keeping everything light, and the peppery arugula adds a fresh kick that balances beautifully with the savory chicken and earthy mushrooms. Now they’re in our regular rotation — quick enough for a Tuesday, fancy enough for company.

Ingredients

For the Tacos

• 8 almond flour tortillas (store-bought or homemade)
• 2 cups shredded grilled chicken
• 8 oz cremini mushrooms, diced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

For Topping

• 2 ripe avocados, sliced
• 2 cups fresh arugula
• Fresh lime wedges
• Optional: crumbled cotija cheese, hot sauce

Instructions

1. Cook the mushrooms: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced mushrooms and cook without stirring for 2-3 minutes to get a nice sear. Stir and continue cooking until golden brown and tender, about 5 more minutes. Season with salt and transfer to a bowl.
2. Warm the chicken: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant. Add the shredded chicken, cumin, and smoked paprika. Toss to coat and cook for 2-3 minutes until heated through. Add the mushrooms back to the pan and stir to combine.
3. Warm the tortillas: Heat a dry skillet or griddle over medium heat. Warm each almond flour tortilla for about 30 seconds per side until pliable and slightly toasted.
4. Assemble: Layer each warm tortilla with a handful of fresh arugula, a generous scoop of the chicken-mushroom mixture, and sliced avocado. Squeeze fresh lime juice over the top.
5. Serve immediately: These tacos are best eaten right away while the tortillas are warm and the arugula is crisp. Add hot sauce or cotija if desired.

Tips

• Make it faster: Use a rotisserie chicken for the shredded chicken — it’s already seasoned and saves tons of time.
• Meal prep friendly: Cook the chicken-mushroom mixture ahead and store in the fridge for up to 3 days. Reheat in a skillet before assembling.
• Tortilla tip: If your almond flour tortillas crack when folding, they need more time on the heat. They should be warm and flexible.
• Switch it up: Try baby spinach instead of arugula for a milder flavor, or add some pickled red onions for extra tang.