chicken tacos purple cabbage
A vibrant and nutritious family meal featuring savory seasoned sautéed chicken topped with a zesty, massaged purple cabbage slaw on warm tortillas.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Sautéing
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
1.5 lbs Chicken Breast or Thighs (sliced)
3 cups Purple Cabbage (thinly shredded)
2 tbsp Taco Seasoning
3 tbsp Fresh Lime Juice
0.5 cup Fresh Cilantro (chopped)
12 small Corn or Flour Tortillas
0.5 cup Greek Yogurt or Sour Cream
1 tbsp Avocado or Olive Oil
Instructions
- Prepare the chicken by slicing it into thin, bite-sized strips
- Toss the chicken strips in a bowl with taco seasoning and a splash of oil; let it marinate for a few minutes
- Shred the purple cabbage as thinly as possible using a mandoline or a sharp chef's knife
- In a large mixing bowl, combine the shredded cabbage, lime juice, half of the cilantro, and a pinch of salt
- Massage the cabbage with your hands for about thirty seconds to soften the texture and allow the lime to penetrate
- Heat a large skillet over medium-high heat and sauté the seasoned chicken for 6 to 8 minutes until golden brown and cooked through
- Warm the tortillas in a dry skillet or over a gas flame until pliable and slightly charred
- Assemble the tacos by placing a portion of chicken on each tortilla, followed by the cabbage slaw, a dollop of Greek yogurt, and the remaining cilantro
Notes
Toast your tortillas to add a smoky depth to the flavor.
The 'massage' step for the cabbage is essential to break down the leaves and make them tender.
Store leftover chicken and slaw in separate airtight containers; chicken lasts 4 days while slaw is best within 48 hours.
Do not freeze the slaw as it will lose its signature crunch.
If using a store-bought rotisserie chicken, simply shred and warm it with the seasoning to save 10 minutes.
Find it online: https://powerecipe.com/chicken-tacos-purple-cabbage/