Sunday, August 14, 2011

Chicken Cabbage Taco

I have mentioned before our love of Mexican food. We do Mexican/Southwest seasonings quite a bit, but not really a taco style very often. Why? Well, the problem I have with conventional lettuce wrap style tacos is that you can't fit much meat/toppings into them and if you do put a decent amount in they rip and make a mess everywhere. Here is my answer to this mess! The cabbage is a bit firmer than lettuce, which prevents the ripping, and the meat log allows all the meat to actually stay inside the wrap. Love this dish!!

Chicken Cabbage Taco
2 lb Ground Chicken
1 tsp salt
1 tbsp Cumin
1 tbsp Garlic Powder
1 1/2 tbsp Onion Powder
2 tbsp Chili Powder
1 Medium Zucchini- Shredded
1 egg
1 Cabbage
Taco Toppings (cheese, olives, guacamole, salsa, onion, lettuce, fresh cilantro, ect.)

Preheat oven to 350. In a large bowl, mix together all ingredients except cabbage and toppings.
Form dough into 3.5 oz thick hot dog shape. This will make 10 meat logs.
Place meat logs onto baking sheet and bake 25-30 minutes until cooked through.

While meat logs are cooking, start a medium pot (will fit 1/2 cabbage) to boil on the stove top. Cut cabbage in 1/2. Once water is boiling, CAREFULLY place half cabbage into boiling water.
The layers of cabbage will begin to separate from each other and naturally curl into a cup shape. Remove the layers one by one as they separate. The cabbage layers need to remain crunchy, you don't want it to soften, just enough to separate from each other.

Dry cabbage layers with a kitchen towel. Once meat is cooked, place into cabbage layer and top with toppings.

We made a sauce of coconut milk kefir, salsa, onion powder, salt, chili powder and cumin, but any taco toppings you enjoy would work.

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