Chicken Cabbage Potato Tacos with Apple Pico is a simple and healthy dinner packed with flavor and texture that the whole family will love.
Chicken Cabbage Potato Tacos with Apple Apple Pico de Gallo
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September reminds me of all things apple. Probably because it’s the month that school starts… well, for those of us who are lucky. Any who, I LOVE apples! In high school I ate a Pink Lady apple every day before field hockey and lacrosse practice and I still eat them quite frequently. I especially enjoy them in delicious desserts like Caramel Apple Cheesecake Bars and a classic Gourmet Caramel Apple but they are great in savory dishes like this Chicken Cabbage Potato Tacos with Apple Pico de Gallo, slightly adapted from Summer Miller’s cookbook, New Prairie Kitchen.
The filling for these tacos is made up of chicken, cabbage, and Yukon gold potatoes. Yes, it looks very yellow and that’s because of the spice turmeric. It’s delicious but very yellow. If you don’t want your nails to turn yellow when you make this, be sure to just mix with a spoon or wear gloves. I know from experience.
The apples come in at the end with the delicious apple pico. It’s made up of a couple of crisp apples, lots of refreshing cilantro, onions, salt, and a bit of red pepper flakes for some heat that balances out the sweet.
This meal is the perfect balanced healthy meal. It’s got grains, protein, and lots of fruit and veggies. Plus, it’s also low in fat. You are going to love these flavor packed tacos that have tons of texture. Enjoy!
Chicken Cabbage Potato Tacos with Apple Pico de Gallo Video Tutorial
Chicken Cabbage Potato Tacos with Apple Pico de Gallo
Ingredients
!For the filling:
- 1 tablespoon ground cumin
- 1 tablespoon ground mustard
- 2 teaspoons ground tumeric
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 5 cups cabbage, cut into 1 inch pieces
- 5 yukon gold potatoes, cut into 1/2 inch pieces
- 1 pound chicken, cut into 1 inch pieces
- 2 tablespoons olive oil
- 18 fajita size flour tortillas
For the Apple Pico de Gallo:
- 2 fuji apples
- 3/4 cup cilantro
- 1/2 lime juice
- 1 clove garlic, minced
- 1/2 sweet onion
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
For the Sauce:
- 1/2 cup sour cream or plain greek yogurt
- 1/2 lime juice
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.
Recipe source: slightly adapted from New Prairie Kitchen
This is such an awesome twist to my classic taco recipe! Love the apple and cabbage in there- a great little touch of fall freshness. Totally saving this one!