Recipe: Red cabbage tacos step by step with pictures | Handy.Recipes

Red cabbage tacos

Cooked tacos with red cabbage

Time to cook: 30 minutes

Total Servings: 3

Nutritional Value

Dear Friends! I would like to offer you one of the most popular dishes of Mexican cuisine: tacos. They are tortillas that Mexicans wrap a variety of fillings in. These tortillas resemble Armenian pita bread, but are round in shape. They come vacuum-packed at the grocery store. I always keep a box of tortillas in my cupboard in case I have unexpected guests. At the right moment I take out the tortillas, warm them up in the microwave oven and fill them with whatever is in the fridge. Tacos with tender, flavorful chicken and a juicy, spicy red cabbage salad is one of my favorite dishes. Nourishing, but not heavy snack. Perfect for a picnic. While the barbecue is grilling, you can snack on these great flatbreads. Enjoy it!

Author of the recipe

Ingredients for red cabbage tacos:

For tacos

  • Scone - 3 pcs
  • Chicken breast - 1 pc
  • Spices ("MAGGI for Tender Fillet of Italian Chicken Breast" - 1 sheet) - 1 pc
  • Red cabbage - 1/4 fork
  • Carrots - 1 pc
  • Red onion - 1/2 pc
  • Green onion - 1 bunch.
  • Pumpkin seeds - 3 tablespoon
  • Lemon (to serve) - 1/4 Piece

For dressing

  • Salt - 1/3 teaspoon
  • Sugar - 1 teaspoon
  • Mustard (Dijon) - 1-2 teaspoon
  • Lemon juice - 2 tablespoon
  • Olive oil - 2-3 tablespoon
  • Garlic (squeezed or finely chopped) - 1/2 teaspoon
  • chili pepper (ground) - 0.5-1 teaspoon

For the sauce

  • Mayonnaise - 2 tablespoon
  • Ketchup (tomato sauce) - 1 tablespoon
  • Greens - 1 bunch.
  • Salt - to taste
  • Black pepper - to taste

How to cook red cabbage tacos step by step with photos

Wash and dry chicken breast and beat it with a hammer to about 1.5 cm thickness. Frying sheet "MAGGI for Tender Fillet of Italian Chicken Breast" Unwrap, put chicken fillet on one half, cover with second half of sheet. Press down with palm of your hand.

Heat a dry frying pan over high heat and place the chicken fillet wrapped in it. Cook over low heat for 7 minutes on each side. Let cool.

Cool the chicken fillets and cut them into thin slices.

Slice red cabbage into thin slices.

Wash, peel and grate carrots. I used a slicer and shredder for Korean carrots.

Peel and slice the red onion into thin slices.

In a bowl, add the cabbage, carrots, onion, a pinch of salt and sugar and knead well with clean hands.

Wash the spring onions and finely chop them.

In a small bowl mix sugar, salt, chili pepper, lemon juice, mustard, pressed garlic, olive oil. Taste and season with salt, pepper or lemon juice as needed.

Pour the dressing over the vegetables and mix well. Add the spring onions. Let the vegetables marinade for at least 1 hour.

For the sauce, in a small bowl add mayonnaise, ketchup or hot tomato sauce, chopped herbs. Season with salt and pepper to taste and stir to combine. I did not salt or pepper it.

Warm the tortillas in the microwave (optional). Place 1/3 of chicken meat on each tortilla.

Spoon 1 tablespoon of sauce on top.

Next, top with coleslaw.

Sprinkle with pumpkin seeds and freshly squeezed lemon juice. You can eat tacos cold or warm them in microwave or oven, grill them on a grill pan or barbecue. It's up to you. Either way is delicious and succulent. Bon appetit!

Nutritional Value:

Whole Dish:
3905.7 Calories
181 g
94.6 g
607.2 g
Per Serving:
1301.9 Calories
60.3 g
31.5 g
202.4 g
122.4 Calories
5.7 g
3 g
19 g

Salt, Black Pepper, Garlic, Lemon, Spicy, Mayonnaise, Lemon Juice, Sugar, Ketchup, Olive Oil, Spices, Chicken, Mustard, Carrots, Green onions, Cabbage, Herbs, Carrot, Chili Pepper, Chicken Breast, Red Onions, Pumpkin Seeds, Red cabbage, Starters, Sandwiches, Open Sandwich

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