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!

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