Grilled Cumin Chicken Tacos with Guacamole and Pickled Red Cabbage

I know "taco Tuesday" is a thing and today is not Tuesday. But, when faced with a great taco idea, I see absolutely no logic to waiting. My normal market only carries white flour tortillas but I was shopping at a different location and saw the corn ones. Instant inspiration and tacos coming right up!

 

The other inspiration factor was a new line of guacamole and vegetable fusions from Sabra. What? Those I had to try! Since I was going with south western flavors for my tacos, I used the South Western Veggie Fusions and it was exactly right, not to mention packed with veggies and with less fat than regular guac.
 

I grilled some chicken breasts with cumin, one of my favorite spices and, instead of a typical slaw, did an easy cabbage pickle. I added some sauteed corn and some micro cilantro that I found and couldn't resist. You can use a bit of regular cilantro but this was too cute to pass up. Taco craving totally satisfied. Enjoy!

Yield: 4 Servings

Author: Anita Schecter

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Grilled Cumin Chicken Tacos with Guacamole and Pickled Red Cabbage

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Recipe for tacos made with cumin grilled chicken, guacamole and pickled cabbage.

Ingredients

For the Tacos:

• 8 Small corn or white flour tortillas, lightly toasted
• 2 Boneless, skinless chicken breasts
• 1 Tablespoon olive oil
• 1/4 Teaspoon cumin
• 1/4 Teaspoon oregano
• 1/4 Teaspoon garlic powder
• Salt and pepper to taste
• 1 Cup Sabra Veggie Fusions (I used the South West flavor)
• 1 Cup corn kernels
• 1 Tablespoon olive oil
• 1/4 Teaspoon cumin
• Pickled red cabbage for topping (recipe follows)
• Micro cilantro for topping (optional)

For the Pickled Red Cabbage:

• 1 1/2 Cups sliced red cabbage
• 1/2 Cup water
• 1/2 Cup apple cider vinegar
• 1/4 Cup sugar
• 1 Teaspoon salt

Instructions

1. To make the pickled cabbage, add the water, vinegar sugar and salt to a pot and bring to a boil. Stir in the cabbage until thoroughly coated, remove from the heat and allow to cool thoroughly and sit for at least an hour (overnight in the refrigerator is ideal).
2. Coat the chicken with the olive oil and sprinkle evenly with the cumin, oregano, garlic powder, salt and pepper. Grill or bake for 10 - 15 minutes on each side or until the chicken is fully cooked. Slice the cooked chicken.
3. While the chicken is cooking, add the corn kernels to a saute pan with the olive oil and cumin. Saute for a few minutes until the corn is a light golden brown.
4. To assemble the tacos, spread an even amount of the Sabra guacamole on each tortilla round. Add a few slices of chicken, a sprinkling of the sauteed corn and top with the pickled red cabbage. Sprinkle on a bit of regular or micro cilantro.

Notes:

Created using The Recipes Generator

This recipe was sponsored by Sabra. Thank you for supporting the products I love and use in my kitchen.