Ingredients

Packed with flavor and healthy fats these tacos are a delicious ketogenic alternative to traditional tacos. You can add any chopped vegetables, more avocado or sour cream to create your own version that suites your taste.

• 2 medium chicken breasts
• 2 T. avocado or coconut oil
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1 red pepper chopped
• 1 avocado cubed
• 6 red radishes sliced into match sticks
• 6 red cabbage leaves cut into taco shell shapes
• 1/4 C. cilantro
• shredded cheese (optional)
• salsa or hot sauce (optional)
• 1 lime cut into slices

Instructions

1. 1. Heat oil in a large skillet on medium heat.
   2. Season chicken breasts generously with salt and pepper.Add chicken to heated pan and partially cover the pan with a lid.
   3. Cook for 3-5 minutes or until chicken begins to brown and tops begin to turn white. Flip and cook for another 3-5 minutes or until cooked through.
   4. Remove from pan and allow to cool for 5-7 minutes. When cool enough cut chicken into small cubes.
   5. Arrange cabbage “shells” on a plate and add chicken, red pepper, avocado, radish, and cilantro on the cabbage leaves.
   6. Squeeze lime on top of each “taco” and top with optional shredded cheese and salsa or hot sauce if desired.

   Calories: 141
   Net Carbs: 4.2g
   Total Carbs: 7.6g
   Fiber: 3.4 g
   Fat: 9.2g
   Protein: 8.4g

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About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

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Hudsonville, Michigan