Tacos de pollo desmenuzado con ensalada crujiente de cilantro y lima

Ingredientes

• 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

Preparación

1. 1

   Shred veggies: 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.

2. 2

   Shred chicken: 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.

3. 3

   Combine: 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.

4. 4

   Heat: 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.

5. 5

   Assemble: 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.