Serves: 4
These tacos are gluten-free, affordable, and absolutely delicious for lunch or dinner! The cilantro, crisp red cabbage, radishes, and scallions bring beautiful color to the dish. You can easily make this recipe vegetarian by replacing the chicken with crispy tempeh.
Ingredients
1 tablespoon avocado oil
4 chicken breasts (diced)
1 clove garlic (minced)
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon dried sage
Corn tortillas
10 radishes (rounds cut in half)
1 bunch cilantro (chopped)
1/2 head of red cabbage (very thinly sliced)
1 bunch scallions (very thinly sliced)
Sour cream (to taste)
Sharp cheddar (I used Cabot Mad River Reserve)
Sriracha (to taste)
Directions
1. Combine one tablespoon of avocado oil and 1 clove garlic, dried basil, dried oregano, and dried sage in a large frying pan. Heat the pan on medium-high heat until the garlic begins to bubble and become fragrant—approximately 1-2 minutes.
2. Add the chicken into the pan and cook for 9 to 10 minutes stirring frequently until the chicken has cooked through. Turn off the heat and cover with a lid.
3. Heat the corn tortillas in a nonstick skillet. Flip occasionally until the tortillas become slightly crisp and faintly browned.
4. Assemble with the fresh vegetables on top. Add sour cream, Sriracha, and sour cream to taste.
