Taco Tuesday goes low-carb with a tortilla made of veggies.
Cabbage leaves are the perfect crispy taco shell alternative.
Slice the stem end off cabbage and discard the outermost leaves.
Peel 8 leaves from the head.
Blanch in the boiling water for 30 seconds.
Transfer to a paper-towel-lined baking sheet to dry.
Thinly slice enough of the remaining cabbage to get 3 cups.
Season chicken with 1/4 teaspoon salt.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add the chicken and cook, stirring, until browned and just cooked through, 5 to 7 minutes.
Transfer to a plate.
Add 1 tablespoon oil and onion to the skillet.
Reduce heat to medium and cook, stirring, until starting to brown, 3 to 4 minutes.
Add garlic, jalapeno and cumin and cook for 1 minute more.
Stir in the chicken and any accumulated juices.
Cover to keep warm.
Combine the reserved sliced cabbage, carrot, cilantro and scallion in a medium bowl.
Add the remaining 1 tablespoon oil, vinegar and the remaining 1/4 teaspoon salt and stir to combine.
Divide the chicken mixture among the cabbage leaves and top with the slaw.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
