Szechuan Chicken Tacos

Szechuan Chicken Tacos combine the bold, spicy flavors of Szechuan cuisine with the freshness of a taco, creating a unique and satisfying dish. This keto-friendly meal is perfect for those seeking a low-carb alternative without sacrificing taste.

Ingredients

• Chicken breast - 300 grams
• Szechuan peppercorns - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons (or tamari for gluten-free)
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Green onions - 2, chopped
• Cabbage leaves - 4 large (for taco shells)
• Red bell pepper - 1, thinly sliced
• Cilantro - 2 tablespoons, chopped
• Chili oil - 1 teaspoon (optional, for extra heat)
• Salt - to taste

Steps

1. 1. Cut the chicken breast into small, bite-sized pieces.
2. 2. In a bowl, combine the soy sauce, rice vinegar, sesame oil, minced garlic, minced ginger, and Szechuan peppercorns to create a marinade. Add the chicken pieces and let marinate for 15 minutes.
3. 3. While the chicken is marinating, prepare the cabbage leaves by gently washing and patting them dry; set aside to use as taco shells.
4. 4. Heat a pan over medium-high heat, add a splash of oil, and stir-fry the marinated chicken until cooked through, about 7-10 minutes.
5. 5. Add the sliced red bell pepper to the pan and stir-fry for an additional 2-3 minutes until slightly softened.
6. 6. Remove from heat and mix in chopped green onions and cilantro, adjusting salt to taste.
7. 7. Spoon the chicken mixture into the cabbage leaves, top with additional cilantro and a drizzle of chili oil if desired.
8. 8. Serve immediately and enjoy your Szechuan Chicken Tacos!

Nutrition

• Calories: 360
• Protein: 42 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 780 mg
• Cholesterol: 80 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Low in carbohydrates, making it suitable for ketogenic diets.

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