What’s your favorite food? For me, there’s a long-standing three-way tie between Thai, Indian and Mexican food. I honestly can’t decide what I love the most. Mexican is by far the easiest for me to cook, so we usually have some form of taco, fajita or enchilada one night of the week.
I first had this amazing dish last spring at Canyon Ranch in Arizona. Lucky for me (and you!) they make their recipes available. This one is a must-try and whips up in a snap. Pair it with my bright, light guacamole you’ve got an amazing dinner that everyone will love.
p.s. Don’t turn away because of a long list of ingredients. Most of them repeat in the cabbage and marinade (and many you probably already have on hand), so it’s not as many as it looks.
You will need:
For Cabbage Salad:
4 Tbsp low-fat sour cream
1 Tbsp fresh lime juice
1 Tbsp fresh orange juice
1/2 tsp chili powder
1/4 tsp sea salt
1 cup shredded green cabbage
Marinade for Chicken:
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup tequila (optional)
2 Tbsp olive oil
1 Tbsp chili powder
1 tsp sea salt
4 skinless chicken breast halves, boned and defatted
8 crispy corn taco shells
8 Tbsp grated cheddar cheese
8 Tbsp Pico de Gallo salsa
1 tomato (optional)
- In a blender, combine sour cream, lime juice, orange juice, chili powder, salt and avocado. Puree until smooth. Pour dressing over shredded cabbage and toss until well mixed. Set aside.
- In a small bowl, combine ingredients for marinade. Place chicken in a shallow glass baking pan and add marinade. Cover and refrigerate for 2 hours.
- Preheat grill or broiler. Remove chicken from marinade and grill or broil until done. Discard leftover marinade.
- Allow chicken to cool and chop into small pieces.
- Divide the chopped chicken among 8 taco shells and top each taco with 1 tablespoon shredded cheese and 1 tablespoon Pico de Gallo. Serve two tacos with 1 cup of cabbage salad. Top with tomatoes, serve with guacamole, and voila!
I hope you love these crispy chicken tacos! My family doesn’t even know they’re good for them. Winning!! Next week I’ll share another way you can use your leftover sauce from the cabbage salad in another delicious, healthy recipe. Cheers!