Grilled Chicken Tacos in Pickled Cabbage “Tortillas”
Grilled Chicken Tacos in Pickled Cabbage “Tortillas” are a unique and healthy twist on traditional tacos, with tangy pickled cabbage leaves replacing the traditional tortillas. A flavorful and satisfying dish.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 Small Head Cabbage
- 1 Juice of Lime
- 1½ tsp. Salt
- 1 Bunch Radishes, Trimmed and Finely Diced
- 2 Scallions, Minced
- 1 Jalapeno, Seeded and Minced
- ½ tsp. Salt
- 8 oz. Chicken Breast Strips
- 1 Ripe Avocado (for maintenance)
- 2 tbsp. Cilantro Chopped
Preparation
Step 1
Carefully separate 8 whole leaves from the head of the cabbage.
Step 2
Thinly slice the small head of cabbage and place it in a bowl. Squeeze the juice of 1 lime over the cabbage and sprinkle with salt. Toss well to combine.
Step 3
Let it sit at room temperature for at least 15 minutes, stirring occasionally.
Step 4
In a separate bowl, combine the diced radishes, minced scallions, minced jalapeno, and salt. Mix well and set aside.
Step 5
Preheat the grill to medium-high heat.
Step 6
Season the chicken breast strips with salt. Grill the chicken for about 4-5 minutes per side or until cooked through and no longer pink in the center.
Step 7
Remove from the grill and let it rest for a few minutes before slicing into smaller pieces.
Step 8
To assemble the tacos, take a cabbage leaf and place a few slices of grilled chicken in the center. Top with the radish salsa, sliced avocado, and chopped cilantro.
Step 9
Repeat the process with the remaining cabbage leaves and grilled chicken to make more tacos.
Step 10
Enjoy!
