Cabbage Shell Chicken Tacos with Chipotle Cream
Cut the carbs but keep the flavor with these decadent chicken tacos. The chipotle cream sauce is the perfect compliment to the raw corn salsa and spiced ground chicken breast.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb ground chicken breast
- 1 tbsp olive oil
- 1 tbsp cumin
- 1 - 2 tsp chili powder
- 1 tsp paprika
- 1 tsp onion powder
- 4 garlic cloves (minced)
- 8 cabbage leaves
- 8 swiss chard leaves (cut into palm-sized pieces)
- 1 cob of corn
- 1/4 cup red onion (diced)
- 3/4 cup grape tomatoes (quartered)
- 1/2 cup reduced fat sour cream
- 2 canned chipotles in adobo sauce (finely chopped)
- 1 avocado (sliced )
- 1/4 cup cilantro (chopped)
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- 1
In a medium sized bowl, combine the corn kernels, onion, salt, pepper, and juice from 1 lime. Toss to combine.
- 2
Let this sit for a while, about 15 minutes, stirring here and there.
- 3
Stir in the tomatoes and cilantro, then check the taste for seasoning, adjust as needed and set aside.
- 4
In a small bowl, stir together sour cream and chipotles and set aside.
- 5
Heat olive oil in a large, nonstick skillet over medium high heat. Add in ground chicken, and cook, while breaking up with a wooden spoon, until meat is no longer pink.
- 6
Add in garlic and cook for another minute or two.
- 7
Then stir in cumin, chili powder, paprika, onion powder, salt, pepper, and juice of 1 lime.
- 8
Cook for another minute or two, then remove from heat.
- 9
Assemble tacos by placing 1 swiss chard leaf inside 1 cabbage leaf.
- 10
Add taco meat, about 2 tbsp of corn salsa, 1 tbsp chipotle cream sauce, and a couple slices of avocado.