Chicken and Cabbage Tacos with Cilantro Cream

• 1/2 cup cilantro leaves
• 3/4 cup sour cream, preferably reduced-fat
• 2 tablespoons fresh lime juice
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 small red cabbage (1 1/2 pounds), halved, cored and finely shredded
• 2 pickled jalapenos, thinly sliced
• 2 scallions, thinly sliced
• 1 small rotisserie chicken, meat shredded, skin and bones discarded
• Warm corn tortillas, for serving

1. In a blender, puree the cilantro with the sour cream, lime juice and olive oil until smooth.
2. Season with salt and pepper.
3. In a large bowl, toss the red cabbage with the jalapenos, scallions and the cilantro dressing.
4. Let stand for 15 minutes, until the cabbage just begins to wilt.
5. Add the chicken and toss until it is coated with the dressing.
6. Season with salt and pepper and serve with warm corn tortillas.

cilantro, sour cream, lime juice, extravirgin olive oil, kosher salt, red cabbage, pickled jalapenos, scallions, rotisserie chicken, corn tortillas

Taken from www.foodandwine.com/recipes/chicken-and-cabbage-tacos-cilantro-cream (may not work)