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Categories:
canola oil red onion red pepper chili powder Chicken Sliders shrimp tomatoes cilantro kosher salt Chicken Sliders sour cream
Viewed: 72 - Published at: 9 years agoIngredients
- 2 tablespoons canola oil
- 1 small red onion, chopped, divided
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon chili powder
- Reserved shredded thigh chicken from Chicken Sliders with Spicy BBQ Mayo
- Reserved cucumber from Shrimp Stuffed Cucumber Cups, chopped
- Reserved tomatoes from Shrimp Stuffed Cucumber Cups
- 1 tablespoon chopped cilantro leaves
- Kosher salt and freshly ground black pepper
- Reserved cabbage from Chicken Sliders with Spicy BBQ Mayo
- 2 tablespoons sour cream
Method
- Heat the canola oil in a skillet over medium heat.
- Add half of the onion and cook for 3 minutes until softened.
- Add the red pepper flakes and chili powder and cook for another 2 minutes.
- Add the chicken and cook until it is heated through.
- For the salsa, in a bowl mix together the cucumber, tomatoes, the remaining onion, cilantro, and salt and pepper, to taste.
- Remove the outer leaves of the cabbage to use as the shells for the taco.
- Shred the inner portion of the cabbage and set aside.
- Add some of the shredded cabbage to the cabbage leaves.
- Top with some of the chicken mixture, salsa and 2 teaspoons of sour cream.
- Arrange on a serving platter and serve.
