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These Chicken Bacon Tacos are a flavorful and hearty take on classic tacos, featuring a rich combination of juicy chicken thighs and crispy bacon, pan-fried to perfection. The carnivore tortillas are light, bendy, and slightly crisp around the edges—ideal for holding all the savory fillings together.
Finished with fresh cabbage, avocado, chopped cilantro, and a tangy-sweet honey mustard drizzle, these tacos deliver layers of flavor and texture in every bite. They’re perfect for a family dinner, weekend lunch, or keto-friendly get-together.
• 1.25 cups Duck Fat Mayonnaise
• 4 tbsp yellow mustard
• 2 tbsp raw honey
• 5 oz pork rinds (pre-ground)
• 6 eggs
• 1 tbsp grass-fed ghee (+ extra for cooking)
• 2 cups water
• 1 tsp sea salt
• 3 lbs chicken thighs
• 14 pieces bacon
• avocados (to top tacos)
• fresh cabbage (to top tacos)
• finely chopped cilantro (to taste)
• fresh lime juice (to taste)
1. Make the Honey Mustard: Mix duck fat mayo, yellow mustard, and raw honey in a high-speed blender. Set aside in the fridge.
2. Make the Carnivore Tortillas: Blend pork rinds, eggs, ghee, water, and sea salt until smooth. Cook in a lightly greased pan. Set aside to rest.
3. Prepare the taco base: Cut bacon into bite-sized pieces and cook in a pan until just browned. Slice chicken thighs into thin slivers and add to the bacon and fat. Cook until chicken is browned and bacon is crispy. Salt to taste.
4. Chop avocados, cabbage, and cilantro. Slice limes in half for juicing.
5. Assemble: Fill each tortilla with chicken-bacon mix, top with avocado, cabbage, and cilantro. Drizzle with lime juice and honey mustard.
6. Serve and enjoy!
