Ingredients

The following ingredients have 4 Servings
  • 1 cup green cabbage, (shredded)
  • 1 cup purple cabbage, (shredded)
  • 1 cup carrots, (shredded)
  • 1/4 cup green onions, (thinly sliced)
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice, (freshly squeezed)
  • 1/4 cup cilantro, (chopped)
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • 1 clove garlic, (minced)
  • 1 med jalapeño, (minced)
  • 1 large avocado
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 tsp garlic powder
  • 2 tbsp lime juice
  • pinch sea salt and pepper
  • water to thin, (if necessary)
  • 1 large chicken breast, (cooked and shredded * see note below)
  • 2 tbsp taco seasoning mix
  • 4 corn tortillas, (6 - inch)
  • 1/2 med avocado (sliced, optional)
  • 1 med lime (quartered)
  • cilantro leaves

Instruction

  • Shred the cabbage and carrots. A food processor makes this fast, but you can use a box grater. Add sliced green onions, chopped cilantro, minced jalapeño and garlic. Combine mayonnaise with lime juice, toss it all together and season with salt and pepper to taste.
  • Shred the chicken, either with two forks or with an electric mixer. Season with taco seasoning mix, a little at a time. You may want to moisten the chicken with a teaspoon or so of olive oil to help the seasoning mix to stick to the chicken. Set aside.
  • To make the avocado cream, either mash an avocado with a fork and combine it with yogurt or sour cream, garlic, lime, and a little water, OR add all ingredients to a blender and blend until smooth.
  • When ready to serve, heat tortillas on a lightly oiled grill, or wrap in a tea towel and heat in the microwave or wrap in foil and heat in the oven. Fill warm tortillas with a generous spoonful of coleslaw, add shredded chicken and top with avocado cream. Garnish with avocado slices and cilantro leaves and serve with quartered limes.
  • Fill with a generous spoonful of coleslaw, add shredded chicken and top with avocado cream. Garnish with avocado slices and cilantro leaves and serve with quartered limes.