Taco Tuesday is about to get even more delicious! Chicken Verde Taco Bowls are like taco night low carb / keto style! Seasoned cauliflower rice, chopped cabbage, shredded chicken and fresh tomatillo salsa with all your favorite toppings makes for one incredible meal. Easy to prepare for a weeknight meal or a great option to meal prep and pack for lunch…either way I have a feeling this will become a favorite on your weekly meal rotation!
I have to admit…we eat tacos of some kind two to three times a week…especially in the summer. After the Cowboy comes in after a long day working on the tractor in 100 degree temperatures he is definitely not looking for a hot, heavy meal…and tacos are one of his all-time favorite dinners! Cool, crisp and super easy to put together they are a great quick weeknight dinner option. We serve them up “taco bar” style so everyone can customize their dinner. Maddie and I put together a big taco salad with all the fixins’, the Cowboy makes a few tacos his way and everyone enjoys a quick delicious dinner! Paige likes to change her combination on us all the time to keep us guessing…it’s typically meat lettuce and avocado for her…no chee
Well, as much as I love taco night…I must admit I get bored with it. You know how it is to get stuck in a rut where you are cooking the same things week after week? So, when I find myself rolling my eyes at the thought of another night of tacos I know its time to change it up…Chicken Verde Taco Bowls are the answer!
One night I made a big pan of enchiladas for ranch guests and after cooking all day and taking care of the guys, we were starving. Maddie and I put together some of our favorite taco toppings and a few new ones with some of the extra enchilada ingredients and Chicken Verde Taco Bowls were born! As a matter of fact, it was so good I made an extra batch of Tomatillo Salsa and shredded chicken to keep in the fridge for the next few days so we could have these bowls for lunch…they were so good!
INGREDIENTS:
Tomatillo Salsa
6 tomatillos, husked and washed
1 white onion, quartered
10 cloves of garlic with peel
2 jalapenos, whole
¼ cup water
1/3 cup cilantro
1 Tbsp. fresh lime juice
2 tsp. salt
Cauliflower Rice
3 T butter
¼ cup diced onion
1-2 garlic cloves, minced or ½ tsp granulated garlic
2 10 oz. packages frozen plain cauliflower rice, like Birds Eye or 4 cups riced cauliflower
¼ tsp cumin
Salt & pepper to taste
4 cups roasted chicken thighs, deboned and shredded
Toppings
Shredded Cabbage
Shredded Monterey Jack Cheese
Sour Cream or Mexican Crema
Sliced Avocado
Minced Purple Onion
Chopped Cilantro
Lime Wedges
Instructions:
STEP 1
Preheat oven to 450 degrees. On a parchment lined sheet pan place tomatillos, onion, garlic and jalapenos. Roast in oven for 30 minutes. The veggies should be blistered and a little charred and brown. Remove from oven and let cool for 10-15 minutes until cool enough to handle.
STEP 2
Take peeling off garlic and remove stem and seeds from jalapeno. At this point you may want to taste the jalapeno to make sure you are ok with the heat level.
STEP 3
Place tomatillos, onion, peeled garlic cloves, seeded jalapenos, water, salt, cilantro and lime juice in a blender and blend on medium speed until smooth. Pour into bowl for assembly.
STEP 4
If using frozen cauliflower rice, follow package instructions to decreasing steam time to 3 minutes.
Carefully open the packages and press cauliflower rice between a couple paper towels to remove some of the excess moisture and set aside. To prepare the cauliflower rice, melt butter over medium high heat in a large skillet. Add onion and sauté until translucent, then add garlic and cook another minute. Add the cauliflower rice to the pan with cumin and cook for 3-4 minutes stirring constantly until heated through about rice begins to brown. Season with salt & pepper to taste. If using fresh riced cauliflower the cooking time will be a little longer, 5-6 minutes or until tender.
STEP 5
Assembly: You can layer your bowl any way you’d like but this is how we do it! Place about ½ a cup of cauliflower rice in the bottom of your bowl and top with a little cheese. Top the rice with about a ½ cup shredded chicken. Spoon on Tomatillo Salsa as desired. Top with Monterrey jack cheese, shredded cabbage, sour cream, avocado or guacamole, minced onion and chopped cilantro. Serve with lime wedges and enjoy!
Source:https://www.texasgranolagirl.com/chicken-verde-taco-bowls/?
