Wannabe Chicken Tacos: The Low-Carb Winner

Your perfect taco alternative when laying low on carbs.

Crispy red cabbage tacos, flavourful, delicious and antiinflammatory. Packed with protein, fiber and antioxidants. A great taco swap!

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Wannabe Chicken Tacos: The Low-Carb Winner

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Total Time:

40 minutes

Yield:

2 large servings

Print this Recipe

This recipe is a true champion! It was the runaway winner of my 30-day **Low Carb Challenge** on Instagram—a testament to how delicious and satisfying simple, clean food can be. It’s a perfect flavor explosion, balancing savory chicken with sweet pomegranate and cooling mint. It's packed with **complete protein** from the chicken and quinoa, rich in **fiber** for gut health, and loaded with **Vitamin C** and **antioxidants**; this taco swap is pure **anti-inflammatory** brilliance.

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Ingredients

150g quinoa (uncooked)

250g chicken breast (organic)

½ onion

1 Tbsp olive oil, plus more for drizzling

1 tsp curry powder

Salt and pepper to taste

1 Cup Fresh peas (shelled)

2 large, outer leaves of red cabbage

½ cup pomegranate seeds

A handful of fresh mint leaves

Chili flakes (optional)

Instructions

1. Cook the Quinoa: Rinse the quinoa thoroughly. Cook until tender and fluffy. While the quinoa cooks, you can move on to the next steps.
2. Sauté the Chicken: Cut the chicken breast into thin strips and slice the onion lengthwise. In a large pan with a splash of olive oil, add the onion and sauté over medium heat until softened (about 5 minutes). Add the chicken, salt, pepper, and curry powder. Cook until the chicken is tender and thoroughly cooked.
3. Blanch the Peas: Bring water to a boil in a small pot. While it heats, shell the fresh peas (remove them from their pod) and wash gently. Add the peas to the boiling water, add salt and cook for approximately 3 minutes, or just until they turn bright green. Immediately strain the peas and plunge them into a bowl of **ice water** to halt the cooking process. Drain well.
4. Prep the Vegetables: Clean the red cabbage leaves with water, pat dry and set aside. Clean the fresh mint. Remove the pomegranate seeds.
5. Build Your Taco: Lay out the cabbage leaves. Add a base layer of cooked quinoa, followed by the chicken, green peas, pomegranate seeds and fresh mint leaves. Sprinkle with chili flakes, if desired, and serve immediately!

Chef’s Notes

Tip Blanching: Breaking the boil with cold water (blanching) locks the peas' green colour as well as their vital nutrients.

Storage: Leftovers of the assembled taco should be consumed immediately. Individual components (**cooked chicken, quinoa, and peas**) can be stored in airtight containers in the **fridge** for up to 3 days.

Allergens: Allergen free of the top 8 common allergens.

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