Taco Tuesday goes low-carb with a tortilla made of veggies. Cabbage leaves are the perfect crispy taco shell alternative. Add your favorite taco toppings--pico de gallo, sour cream, avocado and jalapeño--and never miss the extra carbs and calories. Source: EatingWell.com, December 2018

Carolyn Casner
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Ingredients

Directions

  • Bring a large pot of water to a boil. 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.

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  • 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, jalapeño 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.

Nutrition Facts

298 calories; 13.6 g total fat; 63 mg cholesterol; 401 mg sodium. 18.8 g carbohydrates; 26.6 g protein; Full Nutrition