Candida · My Kitchen · Recipes

June Gloom & Chicken Tacos

Oh, hey, that’s right, I have a blog! Sorry for the lengthy time between posts, friends. Besides going on vacation in May to Colorado and Florida (which was an AMAZING trip), not a whole lot has been going on with me.

It’s actually kind of sad that I’ve neglected passions of mine in the past month. Actually, most of my drive and motivation for the things I love have been a little lost, and it’s really been bringing me down. I know it’s just a phase and it will pass, but, man, what a drag.

It’s too beautiful out to be this gloomy! Totally unacceptable.

In an effort to perk myself up, which is almost daily these days, I have been preparing all kinds of my favorite food: TACOS! I mean, honestly, who doesn’t like tacos? If you don’t, I’m not so sure we can be friends anymore… Just kidding! We’re still friends, whether you are a taco junkie or not. 🙂


My personal fave has been Chicken & Cabbage Tacos with Cilantro Lime Dressing. They’re super fresh and super simple to put together. Maybe the hardest part of the whole process is slicing up all the cabbage. If you have a food processor with a slicer blade, however, you are winning in the prep game. This just got too easy for you.

Cooking a whole chicken is an awesome time saver too. You can get so much use out of a whole chicken. Whatever you don’t use can be portioned out and frozen for later. Leftover chicken is wonderful for salad, soup, stir fry, and, of course, endless amounts of chicken tacos.


Chicken & Cabbage Tacos with Cilantro Lime Dressing

1 small head red cabbage, cored and finely shredded
1-2 jalapenos, stems and seeds removed, finely diced
2 scallions, thinly sliced
3 cups shredded chicken
warmed corn tortillas

For the dressing:
1/2 cup cilantro leaves
3/4 cup plain yogurt or sour cream (or half and half)
2 tbsp fresh lime juice
2 tbsp extra virgin olive oil
salt & pepper to taste

In a blender or food processor, puree the cilantro, yogurt, lime juice and olive oil till smooth. Season with salt and pepper.

In a large bowl add the red cabbage, jalapenos, scallions, and cilantro dressing. Stir to combine. Allow mixture to sit for 15 minutes to soften the cabbage.

Add chicken and stir till coated with the dressing and well combined. Season, again, with salt and pepper if needed. Serve in warm corn tortillas.


Honestly, how can you not be happy eating these beauties? You’ve got a perfectly charred corn tortilla, creamy/spicy/crunchy filling, an extra squeeze of lime juice on top, what’s not to love here? DEEELISH!

Along with these tacos being ultra amazing, I can assure you that things will start looking up for me soon enough. I truly believe that something bright and wonderful always comes from the shadowy moments in life. Hopefully we come out of these rough spots learning something to help us move forward and grow. Just remember, when you are going through these times, there is always something you can do to make you smile. Find out what that is and go do that! Every day!

And if all else fails you, TACOS!

Happy weekend, loves. xo