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Chicken Tacos in Cabbage "Tortillas"

  • 55 m
  • 55 m
Carolyn Casner
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/15/2019