CHICKEN CABBAGE POTATO TACOS WITH APPLE PICO DE GALLO

Ingredients

For the filling:
1 tablespoon ground cumin
1 tablespoon ground mustard
2 teaspoons ground tumeric
1 teaspoon kosher salt
1/2 teaspoon black pepper
5 cups cabbage, cut into 1 inch pieces

5 yukon gold potatoes, cut into 1/2 inch pieces
1 pound chicken, cut into 1 inch pieces
2 tablespoons olive oil
18 fajita size flour tortillas

For the Apple Pico de Gallo:
2 fuji apples
3/4 cup cilantro
1/2 lime juice
1 clove garlic, minced
1/2 sweet onion
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt

For the Sauce:
1/2 cup sour cream or plain greek yogurt
1/2 lime juice

Instructions

For the Filling:

Preheat oven to 400 degrees F.
Combine all filling seasoning in a small dish. Set aside.
Place cabbage, potatoes, and chicken on a large rimmed baking sheet. Sprinkle with the seasoning, drizzle with oil, and mix thoroughly until everything is coated. Bake for 20 minutes or until chicken and potatoes are cooked through.

You can find complete recipes HERE