For the Tacos
- 8 Small Corn Tortillas,
- 1 lb Ground Chicken, or 1 can of Black Beans
- 2 cup Shredded Cabbage
- 1 cup Shredded Carrots
- 1 tbsp Olive Oil
- 1 Lime, juiced
- 2 tbsp Chopped Cilantro
GI-Safe Seasoning Blend
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 0.5 tsp Dried Oregano
- 0.5 tsp Salt
- 0.25 tsp Pepper
- Garlic-Infused Olive Oil
Strawberry Salsa
- 1 cup Strawberries, chopped small
- Juice of 1/2 Lime
- Cilantro, chopped
- Salt (optional)
- 1/4 of a Jalapeño, diced (optional)
Directions
- Prepare the Strawberry Salsa: In a small bowl, combine strawberries, lime juice, cilantro, and salt. Mix gently and set aside.
- Make the Slaw: In a bowl, combine cabbage and carrots. Add olive oil and lime juice, then gently massage for 1–2 minutes until slightly softened.
- Cook the Protein: Heat a pan over medium heat. Add ground chicken (or beans), then stir in the GI-safe seasoning blend. Cook until fully cooked and heated through.
- Warm the Tortillas: Heat tortillas in a dry pan or microwave until soft and warm.
- Assemble the Tacos: Layer tortillas with protein, slaw, strawberry salsa, and fresh cilantro.
Notes
- For sensitive digestion: omit jalapeño and black pepper
- For IBS: use smaller portions of cabbage or substitute with lettuce
- Naturally gluten-free when using corn tortillas
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 2 Tacos |
| Amount Per Serving | |
| Calories | 320 |
| Total Fat | 11 g |
| Sodium | 420 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | 6 g |
| Total Sugars | 6 g |
| Protein | 24 g |
