Chicken Tacos in Cabbage "Tortillas"

Step 1

1 Bring a large pot of water to a boil. Slice the stem end off cabbage and discard the outermost leaves. Peel 8 leaves from the head. Blanch in the boiling water for 30 seconds. Transfer to a paper-towel-lined baking sheet to dry. Thinly slice enough of the remaining cabbage to get 3 cups.

Step 2

2 Season chicken with ¼ tsp. salt. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until browned and just cooked through, 5 to 7 minutes. Transfer to a plate.

Step 3

3 Add 1 Tbsp oil and onion to the skillet. Reduce heat to medium and cook, stirring, until starting to brown, 3 to 4 minutes. Add garlic and cumin and cook for 1 minute more. Stir in the chicken and any accumulated juices. Cover to keep warm.

Step 4

4 Combine the reserved sliced cabbage, carrots, cilantro and scallion in a medium bowl. Add the remaining 1 Tbsp oil, vinegar and the remaining 1/4 tsp. salt and stir to combine.

Step 5

5 Divide the chicken mixture among the cabbage leaves. Serve.