Can you really get a cleanse-friendly meal on the table in 30 minutes?
Yes, you can!
Between kids and full-time work, we’re always looking for fast, healthy options. And who doesn’t love Taco Tuesday?
Well, say goodbye to boring taco night! These Chicken Meatball Tacos are spiced with a premade low sodium herb blend, rolled into meatballs, popped into lettuce leaves, and topped with a bright veggie slaw.
Serving a non-cleansing family? No problem! Simply provide the hard corn shells or soft tortillas and some shredded cheese and you’ve got a meal that the entire family can enjoy.
Do you like simple and easy dinners? Be sure to leave us a comment below with your recipe requests. We would love to hear from you.
With love and tacos,
Chicken Meatball Tacos
Yield: 4 servings
- 1 pound organic ground chicken (ground turkey works too)
- 1 TB. organic-low sodium taco seasoning
- 1 tsp. sea salt
- 2 TB. olive oil
- ½-¾ head red cabbage, julienned
- 3 green onions, chopped
- 2 carrots, grated
- 1 bunch radishes, sliced
- Zest & juice of 1 lime
- 3 TB. olive oil
- Sea salt and pepper to taste
- 1 head red leaf lettuce, leaves whole, washed, patted dry
- Cilantro sprigs (optional, for garnish)
In a small bowl. place ground chicken, taco seasoning, and sea salt and mix with your hands to incorporate. Form into golf ball sized meatballs.
In a large nonstick skillet heat 2 tablespoons of olive oil until hot and sauté the meatballs until done.
Meanwhile in a medium-sized bowl combine cabbage, green onions, carrots, radishes, lime zest, lime juice, and 3 tablespoons of olive oil. Stir to combine and season with salt and pepper to taste.
Place two meatballs in a lettuce leaf and top with the lime slaw. Serve garnished with cilantro sprigs.