1smallRed CabbageHalved + quartered then thinly sliced
1bunchCilantroCut leaves + stems but keep separated
2TSrirachamore if desired
1TMayomore if desired, but not too much mayo
1/2Chicken BreastBoneless and skinless, cut into small cubes
1/2tCumin
1/2tKosher Salt
1/2tLemon pepper
2juiced Limescan use zest too on the tacos for added flavor
Chicken Bite Tacos
1CGrated cheddar cheese
1CGrated pepper jack cheese
2limesSliced into fourths for serving
1CBBQ sauce(sweet + hot flavor is best)
1/2Chicken BreastCut into small cubes
1Egg
2TWaterMake an egg wash
1CFlour(gluten or not is your choice)
1CBread Crumbs(not panko for best result)
Cooking + Plating
1/2Coilfor cooking shrimp + chicken
24smallCorn Tortillasorganic and corn only (no wheat mix)
Instructions
Prep Shrimp Tacos with Sriracha Slaw
Chop 1 small head red cabbage in half, then into quarters, and then chop into thin strips. Place in a bowl and mix in 1T mayo, 2T sriracha sauce, 1/2t cumin, 1/2t salt, 1/2t lemon pepper. Mix well and then add in the juice of 2 limes. Mix and put in fridge to marinate.
Wash and chop a bunch of cilantro leaves, and stems, and separate in different bowls.
Clean, peel, and devein 8 large shrimps. Place the clean shrimp in the bowl with cilantro stems, along with the juice from 2 limes.,Set aside to marinate.
Prep Chicken Bite Tacos with Cheese
Grate a combination of cheddar cheese and pepper jack cheese. Wash and slice 2 limes into fourths so there is one lime per serving.
Make a sweet + hot BBQ sauce and set aside at room temp.
Cut a full boneless chicken breast in half, and reserve half for another dish. Meanwhile cut the breast into small bite sizes ~1/2" to 1" cubed.
Schnitzelize the chicken: Salt the chicken bites, then dip into flour and shake off excess. Dip into an egg wash (1 egg whisked with 2T water), then dip into bread crumbs. Place on a plate ready to cook.
Cook Shrimp + Chicken
Chicken: Heat a skillet, heat oil and then once hot fry the chicken bites ~4min a side until brown and crunchy, flip using tongs and then drain on a rack lined baking sheet.
Shrimp: To cook: heat a grill pan and cook the shrimp ~2min on each side until they are pink and still tender (if rubbery, you cooked it too long and the best thing would be to cut the shrimp into little bites rather than serve 1-2 shrimp whole per taco).
Put together
Gather a taco making station: shrimp, coleslaw, chicken, cheese, chopped cilantro leaves, lime slices and salsa.
Heat 4 small organic all corn tacos per plate on a dry cast iron skillet that has been heated. You want the the taco pliable (steamed is okay, or fried until crispy is also okay).
2 Shrimp: To tacos add portion of shrimp (whole or cut), good portion of slaw.
2 Chicken Bites: To tacos add a portion of the chicken bites, ~2-3T cheese, 1-2t BBQ sauce and chopped cilantro.
Serve with a lime slice and extra hot sauce and BBQ sauce at the table.
Notes
Tacos: I use a California manufacturer, Mi Rancho, stone ground whole + organic white kernel corn tortillas, their slider size for this dish. You can eat 4 as a serving size and it lets me explore a variety of tastes while keeping the carbs on the lower side.