By: Deborah J Bell
Fresh, Tasty, and Light
I love this recipe. I've made it several times in just the last couple of months. I can't find 6 inch wheat tortillas, so I've made do with 8 or 10 inch and only used one per serving; depending on how much cabbage you use that sometimes ends up in eating part of it with a fork but that's ok with me. The crema is really amazing and this is the only recipe that has gotten me to go to the trouble of actually zesting citrus. I'm not sure the zest is 100% necessary, really, so if you hate zesting like I do, the juice is probably sufficient.
Like many eatingwell recipes this is great for saving portions for lunch and dinners later in the week if you are single. The way I do it is like this: portion out 2 TB of sour cream into little containers. Portion out 1/4 of the juice and zest for the crema into separate small containers. Mix up the slaw and store it its portion containers. Slice the chicken and store the portions separately from the slaw (you want to reheat the chicken, but you don't want to heat the slaw). So you end up with 4 containers plus your tortillas - mildly complex but worth it. When serving, mix the juice/zest into the sour cream with a fork while reheating the chicken. Zap the tortilla for about 10 seconds, then assemble the taco.
Pros: Unique Flavors, Filling, Tasty and Light
Cons: Messy, A Little Complex