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BBQ Tacos with Pickled Cabbage

15 mins prep.
30g Protein
8g Fiber
18g Fat

INGREDIENTS (6 Servings)

  • 1 1/2 lb (680g) boneless skinless chicken breast strips (fajita-cut)
  • 2 tsp smoked paprika
  • 6 tbsp (102g) BBQ sauce
  • 1 bag (10 oz / 283g) shredded red cabbage
  • 1 medium red onion (110g), thinly sliced
  • 3 limes (2 juiced, 1 cut into wedges)
  • 6 mini cups (2 oz each) plain guacamole
  • 1/2 cup (8g) fresh cilantro, chopped
  • 12 corn tortillas (6-inch)
  • Pantry: 2 tbsp (30ml) olive oil, 1 tsp ground cumin, 1 1/2 tsp salt (divided), 1/2 tsp black pepper

DIRECTIONS

  • Preheat oven to 425°F and line a baking sheet with parchment.
  • Toss chicken with olive oil, smoked paprika, cumin, 1 tsp salt, and pepper. Spread in one layer.
  • Bake 14–16 minutes, until chicken reaches 165°F.
  • Toss cabbage, red onion, juice of 2 limes, and ½ tsp salt in a bowl.
  • Toss cooked chicken with BBQ sauce.
  • Warm tortillas in a dry skillet, 30 seconds per side.
  • Spread with guacamole, then top with chicken, pickled cabbage, cilantro, and lime.
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FOR PICKY EATERS

  • Set it up as a taco bar so kids build their own.
  • Pull their chicken before the BBQ toss and serve sauce on the side for dipping.
  • Serve pickled cabbage on the side. Plain shredded cabbage works too.

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BBQ Tacos with Pickled Cabbage 6 servings
30 g 8 g 18 g
1 1/2 lb (680g) boneless skinless chicken breast strips (fajita-cut) 2 tsp smoked paprika 6 tbsp (102g) BBQ sauce 1 bag (10 oz / 283g) shredded red cabbage 1 medium red onion (110g), thinly sliced 3 limes (2 juiced, 1 cut into wedges) 6 mini cups (2 oz each) plain guacamole 1/2 cup (8g) fresh cilantro, chopped 12 corn tortillas (6-inch) 2 tbsp (30ml) olive oil 1 tsp ground cumin 1 1/2 tsp salt, divided 1/2 tsp black pepper

Preheat oven to 425°F and line a baking sheet with parchment.

Toss chicken with olive oil, smoked paprika, cumin, 1 tsp salt, and pepper. Spread in one layer.

Bake 14–16 minutes, until chicken reaches 165°F.

Toss cabbage, red onion, juice of 2 limes, and 1/2 tsp salt in a bowl.

Toss cooked chicken with BBQ sauce.

Warm tortillas in a dry skillet, 30 seconds per side.

Spread with guacamole, then top with chicken, pickled cabbage, cilantro, and lime.