Ground chicken tacos with a jicama-red cabbage slaw. I’m nicknaming these Chick-Jic tacos…catchy…right? Only 314 calories per 2 of this Chick-Jic tacos.
Ground Chicken Tacos with Red Cabbage and Jicama Slaw:
16 ounces lean ground chicken breast
2 tablespoons tomato paste
1/2 cup low sodium chicken broth
1/4 teaspoon ground coriander
1 teaspoon cumin
1/4 teaspoon white pepper
1/4 teaspoon chipotle chili pepper
1/4 teaspoon Sea salt
1 tablespoon chili powder
1/2 white onion, diced
1 jalapeno, chopped
1 garlic clove, minced
1 teaspoon extra virgin olive oil
In a medium, non-stick skillet, add olive oil. When oil starts to sizzle, add the chicken breast and begin to break up with a spatula as it cooks. While breaking up the chicken, add the onion, garlic, jalapeno, all seasonings, tomato paste, and chicken broth. Bring to a bubble and stir well until all the ingredients are well-incorporated into the meat. Once ground chicken breast is cooked through, remove skillet from heat.
Cook taco shells according to package instructions. Set aside until ready to assemble tacos.
2 cups red cabbage, shredded finely with a mandolin
1 cup Jicama, shredded finely with a mandolin
1 Jalapeno, minced
2 Tablespoons fresh lime juice
1/3 cup low fat sour cream
2 Dashes of hot sauce
3 Green onions, chopped
1 Tablespoon cilantro, chopped
Pinch of salt and pepper
At the bottom of a medium bowl, stir together lime juice, sour cream, hot sauce, jalapeno, cilantro, green onions, salt and pepper. Add the shredded red cabbage and jicama to the bowl. Stir to coat well. Chill until ready to serve.
To assemble the tacos, fill the taco shell about two-thirds full of the chicken and top with a nice heaping of jicama slaw.