Chicken Cabbage Potato Tacos with Apple Pico de Gallo
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: American
Servings: 6
Author: Garnish and Glaze
Ingredients
!For the filling:
1tablespoonground cumin
1 tablespoonground mustard
2teaspoonsground tumeric
1teaspoonkosher salt
1/2 teaspoonblack pepper
5cupscabbage, cut into 1 inch pieces
5yukon gold potatoes, cut into 1/2 inch pieces
1 poundchicken, cut into 1 inch pieces
2tablespoonsolive oil
18fajita size flour tortillas
For the Apple Pico de Gallo:
2fuji apples
3/4cupcilantro
1/2lime juice
1clovegarlic, minced
1/2 sweet onion
1/2teaspoonred pepper flakes
1/2 teaspoonkosher salt
For the Sauce:
1/2cupsour cream or plain greek yogurt
1/2limejuice
Instructions
For the Filling:
Preheat oven to 400 degrees F.
Combine all filling seasoning in a small dish. Set aside.
Place cabbage, potatoes, and chicken on a large rimmed baking sheet. Sprinkle with the seasoning, drizzle with oil, and mix thoroughly until everything is coated. Bake for 20 minutes or until chicken and potatoes are cooked through.
Assemble tacos with filling, sour cream lime sauce, and apple pico. Serve immediately.
For the Apple Pico de Gallo:
Mix all apple pico de gallo ingredients together and place in fridge until ready to serve.
For the Sauce:
Mix sour cream and lime juice together and drizzle over tacos.