Crispy Garlic Herb Chicken Tacos Recipe
These tacos are gluten-free, affordable, and absolutely delicious for lunch or dinner! The cilantro, crisp red cabbage, radishes, and scallions bring a beautiful color to the dish. You can easily make this recipe vegetarian by replacing the chicken with crispy tempeh.
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
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)
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.