Chicken Tacos in Cabbage "Tortillas"
Mexican Cauliflower Rice
Ingredients
- 1 medium head green cabbage
- 1 lb boneless, skinless chicken breasts, trimmed and cut into thin strips
- ½ tsp salt, divided
- 3 Tbsp avocado oil, divided
- 1 medium onion, halved and sliced
- 3 large cloves garlic, minced
- 1 jalapeño, seeded if desired, minced
- 2 tsp ground cumin
- 1 medium carrot, shredded
- ⅓ cup chopped fresh cilantro
- 1 scallion, sliced
- 1 Tbsp rice vinegar
Instructions
- Bring a large pot of water to a boil. Slice the stem end off cabbage and discard the outermost leaves. Peel 8 leaves from the head. Blanch in the boiling water for 30 seconds. Transfer to a paper-towel-lined baking sheet to dry.
- Thinly slice enough of the remaining cabbage to get 3 cups.
- Season chicken with ¼ tsp salt. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until browned and just cooked through, 5 to 7 minutes. Transfer to a plate.
- Add 1 Tbsp oil and onion to the skillet. Reduce heat to medium and cook, stirring, until starting to brown, 3 to 4 minutes. Add garlic, jalapeño and cumin and cook for 1 minute more.
- Stir in the chicken and any accumulated juices. Cover to keep warm.
- Combine the reserved sliced cabbage, carrot, cilantro and scallion in a medium bowl. Add the remaining 1 Tbsp oil, vinegar and the remaining ¼ tsp salt and stir to combine.
- Divide the chicken mixture among the cabbage leaves and top with the slaw.
Side Dish Ingredients
- 4 cups small cauliflower florets
- 3 Tbsp avocado oil
- ½ cup chopped onion
- 1 medium jalapeño pepper, finely chopped
- ¼ cup no-salt-added crushed tomatoes or tomato sauce
- ½ tsp ground cumin
- ½ tsp salt
- Chopped fresh cilantro for garnish
- Lime wedges for garnish
Side Dish Instructions
- Pulse cauliflower in a food processor until broken down into rice-size pieces.
- Heat oil in a large skillet over medium-high heat. Add onion and jalapeño; cook, stirring, until softened and beginning to brown, 2 to 5 minutes.
- Add the cauliflower, tomatoes, cumin and salt; continue cooking, stirring, until the cauliflower is soft, 4 to 5 minutes more.
- Garnish with cilantro, if desired, and serve with lime wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
298
|
134
|
432
|
| Fat (g) | 14 | 11 | 25 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 27 | 3 | 30 |
| Carb (g) | 19 | 8 | 27 |
| Fiber (g) | 7 | 3 | 10 |
| Sodium (mg) | 401 | 324 | 725 |
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