Chicken Tacos with Red Cabbage Slaw

15 35 379
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 4
Chicken Tacos with Red Cabbage Slaw
Health Highlights
A simple, quick, and fun weekday supper meal - hello Taco Tuesday!


1 tbsp Coconut oil
1 clove(s) Garlic (minced)
2 chicken breast (196 g) Chicken breast, boneless, skinless, grilled (sliced)
1 medium pepper(s) Jalapeno pepper (sliced)
1/2 tsp Cumin (to taste)
1/2 tsp Allspice, ground (to taste)
1/2 tsp Sea Salt (to taste)
1 cup shredded Red cabbage
1 cup Jicama (shredded; cucumber can be used as a replacement)
1/4 cup Red onion (sliced thin)
1/4 cup Cilantro (coriander) (chopped)
1 pinch Sea Salt (to taste)
1 fruit Lime (juiced)
12 small tortilla(s) Tortilla, corn
1 avocado(s) Avocado (sliced)


  1. Heat coconut oil in a large pan over medium heat.
  2. Add garlic and sauté until tender.
  3. Add chicken, jalapeño, cumin, allspice, and sea salt, and sauté until chicken is cooked all the way through and slightly browned. 
  4. Meanwhile, prepare the slaw. Add the shredded red cabbage, red onion, jicama, cilantro, sea salt, and fresh-squeezed lime to a medium-sized mixing bowl and toss.
  5. Next, prepare the tortillas. Warm a pan over medium heat, add the tortillas one at a time and warm on both sides, approximately 30 seconds per side. Wrap warmed tortillas in a clean dish towel to keep warm.
  6. To serve, top tortilla with chicken mixture, slaw, and a slice of avocado.


Nutritional Highlight:

Chicken is a great source of lean protein which aids in muscle growth and repair.

Nutrition Facts

Per Portion

Calories 379
Calories from fat 140
Calories from saturated fat 46
Total Fat 15.6 g
Saturated Fat 5.1 g
Trans Fat 0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 6.7 g
Cholesterol 83 mg
Sodium 436 mg
Potassium 716 mg
Total Carbohydrate 29.2 g
Dietary Fiber 8.6 g
Sugars 2.7 g
Protein 35 g

Dietary servings

Per Portion

Fruit 0.3
Grain 1.1
Meat 1.3
Vegetables 1.7

Energy sources