Cashew Chicken Tacos
Ingredients
- 1½ cups frozen shelled edamame
- 1 cup thinly sliced red cabbage
- 1 cup shredded carrots
- 1 Tbsp olive oil
- ¼ cup low-sodium soy sauce
- ½ cup chopped cashews
- 3 cups shredded rotisserie chicken, heated
- 12 corn tortillas
Instructions
- Cook edamame, cabbage, and carrots in hot oil in a large skillet over medium-high heat 6 minutes or until vegetables are tender. Stir in soy sauce and nuts; cook until thoroughly heated.
- Divide chicken among tortillas; top with edamame mixture.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
424
|
424
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 31 | 31 |
| Carb (g) | 39 | 39 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 843 | 843 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
