According to the "Trim Healthy Mama" book, you need to have less than 10 carbs to stay in "S" mode. This recipe has 11 carbs per serving which makes it an S Helper which is designed to stay under 15 net grams of carbs. However, this recipe could easily be played with to make it E, S or Crossover as well. For our family, I consider this a wonderful S Helper meal. The combination of flavors is irresistible!
Our cast of characters in this wonderful dish includes, chicken, salt, pepper, coconut oil, coleslaw mix, ranch dressing, pineapple tidbits, high fiber-low carb tortillas, tomato and this lovely shredded cheese.
If you have never tried this cheese, you must! It is excellent and we prefer the flavor and texture of it so much better than any other cheddar cheese.
You can purchase it at Walmart.
Isn't there just something lovely about freshly shredded cheese? If you so desired to make this more of an E meal, you could sub a low fat skim mozzarella or use laughing cow cheese spread on the tortillas instead of the delicious cheddar.
Slice your tomatoes.
Sprinkle your chicken with salt and pepper.
In a large skillet, cook chicken in coconut oil over medium heat for 10-15 minutes or until no longer pink. If you were wanting to keep this in E category, you could cook your chicken in some broth or water instead, but that coconut oil makes it yummo!
Take a bag of already shredded for you coleslaw and add in a very small amount of Ranch dressing. We really like the flavor of Ranch in this meal. You could, however, sub a light mayo in keeping with an E meal or go more full fat for S.
Next add in some pineapple tidbits in 100% juice (but be sure to drain the juice as you don't want too many extra carbs that you don't need). This really makes this dish super delicious. If you want to keep this meal in S mode, you could delete these wonderfully delicious goodies, but I wouldn't recommend it. Go ahead and make it an S Helper - it doesn't stop our weight loss. If you only do it on occasion, it shouldn't stop yours either.
Now that you have all your goodies prepared, it's time to assemble the tacos. We like to assemble them right on people's plates. We like to make sure to use Ole brand Extreme Wellness High Fiber Low Carb tortillas as they only have 5 grams of net carbs per tortilla.
Then we have the finished product. These are good cold too, so you can prepare them ahead of time and serve chilled if that works better for your schedule.
Here's the recipe:
Chicken Coleslaw Tacos
Serves 4 (our family has to triple this recipe)
1 pound boneless skinless chicken breasts, cut into 1" strips
1/4 tsp. salt
1/8 tsp. pepper
1 Tbsp. Coconut oil
1 -1/2 cups coleslaw mix in a bag
1/4 cup Ranch dressing
1/2 cup Pineapple tidbits in 100% pineapple juice (drained)
4 Ole Extreme wellness High Fiber, Low Carb tortillas (warmed)
1 medium tomato, sliced
1 cup (4 ounces) Cabot 50% reduced fat Sharp Cheddar Cheese (shredded)
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until no longer pink.
Combine cole slaw from the bag with the Ranch Dressing and pineapple; spread over tortillas. Layer with tomato, cheese and chicken.
Serving size = 1 taco
Nutritional info (per serving) according to MyFitnessPal:
Calories 388, Carbs 11, Fat 18, Protein 35