This recipe was, inspired by my husband’s hot spicy palate. Very spicy but all the flavors go well and this recipe is packed with a crunchy texture of goodness.

Seasoning:
1 tbsp. Cumin
1 ½ tsp chipotle powder
1 tsp garlic powder
1 tsp onion powder
¼ tsp salt
Chicken:
1.5 pounds chicken breast
2 tbsp olive oil
1 cup chicken broth
Veggies:
2 cups red cabbage shredded
½ medium red bell pepper sliced
1 garlic clove minced
2 tsp sugar
2 strips of low sodium bacon diced raw
1/3 cup rice wine vinegar
2 tbsp. olive oil
Store bought soft taco shells 8 count
Topping:
5 raw Brussel sprouts
¼ tsp salt
4 ounces shredded pepper jack cheese
Sauce for dipping:
½ ripe avocado mashed
½ cup sour cream
5 shots of hot sauce
Directions:
Mix seasonings together in a bowl and set aside. Chop cabbage, red pepper and mince garlic. Set aside.

Then take Brussel sprouts and place them in a bowl of hot water. Allow to sit in the hot water for about 5 minutes. Shred cheese and make sauce. Mash avocado and add sour cream and hot sauce to a bowl. Lightly stir together or fold. Place the shredded cheese and sauce in the refrigerator to cool.

While sprouts are blanching, chop bacon and chop chicken into ¼ inch pieces.

In a bowl, combine the taco seasoning and chicken and stir. Remove Brussel sprouts from the hot water and peel the outer portion of the leaves that are bright green. Lightly toss with salt and place in the refrigerator until ready to assemble the tacos.

In a large skillet, add 2 tbsp. olive oil and heat to high. Once oil heated, add rice vinegar. Allow to heat for about one minute. Then add the bacon and cook until almost crispy, about 4 minutes.

Reduce heat to low and add cabbage and garlic. Cook for about 2 minutes. Then add pepper and cook another 1 minute. Remove from heat immediately and place in a bowl to reserve for later.

Add 2 tbsp. of olive oil to the same pan and turn heat up to high. Once oil is heated, add chicken in the seasonings and cook for about 2 minutes to char the chicken.

Then add chicken broth and reduce heat to medium, cooking for about another 5 minutes while stirring.

Once chicken is cooked, set aside and begin crisping taco shells. Place in same pan and allow to char/crisp on one side.

Remove and begin assembling. Place veggie blend, then chicken, then cheese and top with Brussel sprouts.

Serve with dipping sauce. ENJOY