This is the weather I live for. The bright sunshine, the heat that slows you down..it’s my favorite. Once of my challenges however, is appetite. Less options appeal to me in the summer; I like to keep meals light and refreshing. I tried this recipe the other day from Anne Boroch’s cookbook and I think it’s going to be one of my staples this summer. These tacos are spicy yet cool and refreshing; light but also substantial in protein and healthy fats. Perfect for those hot days (like today), and elimination diet friendly (in other words, does not contain commonly irritating foods like gluten, dairy, eggs, soy). Try them out – they’re honestly amazing!
- 1 lb boneless chicken breasts
- 1/2 tsp cayenne pepper
- 1/ tsp smoked paprika
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1 32 oz carton vegetable broth
- 1-2 tbsp olive oil
- 1-2 tbsp hot sauce
- juice of 1 limes
Cabbage Slaw Ingredients:
- 2 cups finely shredded cabbage
- 2 shredded carrots
- 4 thinly sliced scallions
- 1 handful fresh minced cilantro
- 1/2 tsp sea salt
- 4 radishes, halved & thinly sliced
- 2 tbsp apple cider vinegar
- 2 tbsp toasted sesame seeds
- Zest & juice of 1 lime
Chicken Directions: Place the chicken, cayenne pepper, paprika, salt, pepper, nutmeg and broth in a large slow cooker and cook on high for 2 hours – until fully cooked. (while you wait, prepare cabbage slaw – directions below) Once cooked, remove from slow cooker and place on a cutting board, let cool slightly, and shred with a fork. Heat 1-2 tbsp of olive oil in a large skillet and briefly stir-fry the shredded chicken. Add the hot sauce and stir-fry a couple minutes; then add lime juice and saute another couple minutes.
Cabbage Slaw Directions: Prepare the cabbage slaw while the chicken is cooking. To toast sesame seeds, place them in a small skillet over low heat and stir continuously for about 3-2 minutes. Remove from the burner when seeds begin to release their aroma; set aside. Place shredded cabbage, carrots, sliced scallions, & minced cilantro in a large mixing bowl. Cut red radishes in half, place cut side down, thinly slice into half moons, and add to cabbage mixture. Sprinkle entire mixture with sea salt and massage with your hands for a minute. Add the lime zest and juice, apple cider vinegar, and toasted sesame seeds. Mix & taste for seasoning. Set aside.
Serving instructions: Add chicken and slaw to romaine hearts (instead of shells or wraps), top with salsa and guacamole and enjoy!