If I was stranded on a desert island and could only eat one food for the rest of my life, I could subsist on tacos. Thai and Indian food are close seconds, but my household loves tacos more than anything.
These tacos are of course gluten free, and I made a dairy free cilantro lime sauce with a “creamy” consistency.
4 organic chicken breasts
2 tbs. coconut oil
1/2 yellow onion, chopped
1 cup chicken broth
3 cloves garlic
2 cups red cabbage, chopped
1 jalapeno, chopped
3/4 cup cilantro
1/2 can white beans (I used canneli)
2 tbs. rice milk
Heat 2 tbs. coconut oil in a stove top pot over medium heat. Once melted, add chopped onion and garlic, and heat until onions are soft. Add chicken broth and chicken breasts and raise heat to high. Once contents start to bubble, bring heat back down to medium and allow to cook for 1 hour, chicken should be thoroughly cooked and tender, falling apart when stirred with a fork.
Meanwhile, prepare dairy free cilantro-lime sauce. In a blender or food processor add rice milk, cannoli beans, squeezed lime, cilantro, and avocado.
Blend until contents form a creamy consistency.
Seed and slice the jalapeno and the cabbage
Once chicken has finished cooking, assemble tacos and enjoy!