Cashew Chicken Tacos
Ingredients
- ½ cup frozen shelled edamame
- ⅓ cup thinly sliced red cabbage
- ⅓ cup shredded carrots
- 1 tsp olive oil
- 1 Tbsp low-sodium soy sauce
- 3 Tbsp chopped cashews
- 1 cup shredded rotisserie chicken, heated
- 4 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 | 2 | |
| Calories |
431
|
431
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 31 | 31 |
| Carb (g) | 39 | 39 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 756 | 756 |
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