Cabbage Shell Chicken Tacos with Chipotle Cream Recipe
Ingredients
- 1 lb (½ kg) ground chicken breast
- 1 tbsp olive oil
- 1 tbsp cumin
- 1 - 2 tsp chili powder
- 1 tsp paprika
- 1 tsp onion powder
- 4 garlic cloves - minced
- 8 cabbage leaves
- 8 swiss chard leaves - cut into palm-sized pieces
- 1 cob of corn
- ¼ cup red onion - diced
- ¾ cup grape tomatoes - quartered
- ½ cup reduced fat sour cream
- 2 canned chipotles in adobo sauce - finely chopped
- 1 avocado - sliced
- ¼ cup cilantro - chopped
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- In a medium sized bowl, combine the corn kernels, onion, salt, pepper, and juice from 1 lime. Toss to combine.
- Let this sit for a while, about 15 minutes, stirring here and there.
- Stir in the tomatoes and cilantro, then check the taste for seasoning, adjust as needed and set aside.
- In a small bowl, stir together sour cream and chipotles and set aside.
- Heat olive oil in a large, nonstick skillet over medium high heat. Add in ground chicken, and cook, while breaking up with a wooden spoon, until meat is no longer pink.
- Add in garlic and cook for another minute or two.
- Then stir in cumin, chili powder, paprika, onion powder, salt, pepper, and juice of 1 lime.
- Cook for another minute or two, then remove from heat.
- Assemble tacos by placing 1 swiss chard leaf inside 1 cabbage leaf.
- Add taco meat, about 2 tbsp of corn salsa, 1 tbsp chipotle cream sauce, and a couple slices of avocado.
Nutrition
Serving: 1 tacoCalories: 195 kcal (10%)Carbohydrates: 12 g (4%)Protein: 17.5 g (35%)Fat: 9.5 g (15%)Saturated Fat: 2.5 g (16%)Fiber: 4.5 g (19%)Sugar: 3 g (3%)