Greg DuPree
Active Time
25 Mins
Total Time
1 Hour
Serves 4 (serving size: 2 tacos)

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.

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

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