Chicken Tacos with Red Cabbage Slaw

15 35 428
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 4
Chicken Tacos with Red Cabbage Slaw
Health Rating


2 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)
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)


For the chicken:

  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, sauté until chicken is cooked all the way through and slightly browned. 


For the slaw:

  1. mix shredded red cabbage, red onion, jicama (cucumber can be used as a substitute), cilantro, sea salt and fresh squeezed limes in a bowl and toss.


For the Tortillas:

  1. warm a pan over medium heat
  2. add tortillas one at a time and warm on both sides, approximately 30 seconds per side
  3. wrap warmed tortillas in a clean dish towel to keep warm


To serve:

  1. Buffet style, or
  2. 3 Tortillas per plate, top with chicken mixture, then slaw and a slice of avocado.





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

Nutrition Facts

Per Portion

Calories 428
Calories from fat 172
Calories from saturated fat 74
Total Fat 19.1 g
Saturated Fat 8.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 6.9 g
Cholesterol 83 mg
Sodium 437 mg
Potassium 711 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