Cabbage and red onion offer plenty of prebiotic fodder for the probiotics in Greek yogurt to flourish. (This is the difference between pre- and probiotic foods.)  Use the spice rub on tofu or tempeh for a plant-based option that also boosts fiber.

This Story Originally Appeared On cookinglight.com

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Credit: Greg DuPree

Recipe Summary test

active:
25 mins
total:
1 hr
Yield:
Serves 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring vinegar and 1/2 cup water to a boil in a saucepan. Stir in onion. Remove from heat; let stand 15 minutes. Drain.

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  • Combine cabbage, lime juice, 1 tablespoon oil, and 1/2 teaspoon salt in a large bowl; toss well. Let stand 15 minutes.

  • Combine chili powder, garlic powder, cumin, paprika, and remaining 1/2 teaspoon salt; rub over chicken. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add chicken to pan; cook until well browned and done, about 4 minutes per side. Cool slightly; shred chicken into large pieces.

  • Heat tortillas according to package directions. Divide chicken and slaw among tortillas; top evenly with onion, avocado slices, yogurt, and pepitas. Garnish with cilantro and radishes, if desired.

Nutrition Facts

417 calories; fat 18g; saturated fat 3g; protein 28g; carbohydrates 41g; fiber 8g; sugars 6g; sodium 586mg.
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