½ tsp ground or whole coriander (I used whole, and crushed it slightly)
½ tsp celery seeds
dash of salt and pepper
12 small soft corn tortillas ( I used El Mercado, locally made, with no additives or preservatives)
Instructions
Combine all of the spices for the jerk chicken seasoning with the lime juice and olive oil and rub over each chicken breast to create a good coating. Marinate for at least 30 minutes in a baking dish.
Meanwhile assemble the slaw. Whisk together the mustard, olive oil, vinegar, stevia, celery seeds, coriander, and salt and pepper.
Place the kale in a large bowl and "massage" lightly with a sprinkle of salt until slightly wilted. Add in the cabbage and carrots.
Pour the dressing over the slaw and mix well to combine. Put in the refrigerator.
Preheat oven to 375. Put marinated chicken (in the original baking dish) into the oven and bake for 20-25 minutes or until done. Let cool slightly then shred chicken into strips or chunks.
Warm corn tortillas shortly in the oven or microwave and top each with about 1½ oz of jerk chicken and a ¼ cup of slaw.
Drizzle with some hot sauce (optional) and enjoy!
Nutritional Information
Serving size: Per 3 tacos w/ 1.5oz chicken & ¼ cup slaw each Calories: 377 kcal Fat: 11g Carbohydrates: 40g Sugar: 2g Fiber: 5g Protein: 34g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/jerk-chicken-simple-vinaigrette-slaw-tacos-gf/