Chicken and Cabbage Taco with Cilantro Cream

By ctaubenheim

Note: Can also use the chicken and sauce in the Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream Sauce

Ingredients

• 1/2 cup cilantro leaves
• 3/4 cup sour cream (reduced fat)
• 2 Tbsp fresh lime juice
• 2 Tbsp extra virgin olive oil
• kosher salt and freshly ground black pepper
• 1 small red cabbage or napa cabbage (1 1/2 lbs.) finely shredded
• 2 pickld jalapenos (thinly sliced)
• 2 scallions (thinly sliced)
• 1 small rotiserie chicken (meat shredded, skin and bones discarded) or
• make chicken using Ancho Chicken Tacos Recipe
• warm corn tortillas (for serving)

Preparation

Step 1

In a blender, puree the cilantro with the sour cream, lime juice and olive oil until smooth. Season with salt and pepper.

In a large bowl, toss the cabbage with the jalapenos, scallions and the cilantro dressing. Let stand for 15 minutes, until the cabbage just begins to wilt. Add the chicken and toss until it is coated with the dressing. Season with salt and pepper and serve with warm corn tortillas.