Chicken Tacos in Cabbage "Tortillas"

Chicken Tacos in Cabbage "Tortillas"

0 Reviews
From:, December 2018

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 medium head green cabbage
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into thin strips
  • ½ teaspoon salt, divided
  • 3 tablespoons avocado oil, divided
  • 1 medium onion, halved and sliced
  • 3 large cloves garlic, minced
  • 1 jalapeño, seeded if desired, minced
  • 2 teaspoons ground cumin
  • 1 medium carrot, shredded
  • ⅓ cup chopped fresh cilantro
  • 1 scallion, sliced
  • 1 tablespoon rice vinegar


  • Prep

  • Ready In

  1. 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.
  2. Season chicken with ¼ 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.
  3. 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.
  4. Combine the reserved sliced cabbage, carrot, cilantro and scallion in a medium bowl. Add the remaining 1 tablespoon oil, vinegar and the remaining ¼ teaspoon salt and stir to combine.
  5. Divide the chicken mixture among the cabbage leaves and top with the slaw.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 298 calories; 14 g fat(2 g sat); 7 g fiber; 19 g carbohydrates; 27 g protein; 113 mcg folate; 63 mg cholesterol; 9 g sugars; 0 g added sugars; 2,954 IU vitamin A; 92 mg vitamin C; 128 mg calcium; 2 mg iron; 401 mg sodium; 699 mg potassium
  • Nutrition Bonus: Vitamin C (153% daily value), Vitamin A (59% dv), Folate (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ vegetable, 3 lean protein, 2 fat

Reviews 0