Napa Cabbage Salad Tacos



  • 1/2 medium head Napa cabbage (12 to 14 ounces)
  • 2 cups coarsley shredded, boned, skinned rotisserie chicken or leftover cooked chicken
  • 3/4 cup mayonnaise
  • 1 12-ounce can pickled whole jalapeños en escabeche
  • 3 to 4tablespoons loosely packed fresh cilantro
  • Salt
  • 16 corn tortillas


Thinly slice the cabbage (you can do this with a knife, food processor or mandolin) and place in a large mixing bowl.  Add chicken and mayonnaise.  Remove 3 to 4 jalapeňos from the can, slice into rings, and add to bowl.  Remove the onions and carrots from the can and chop into ¼ inch pieces (you'll have about 1/4 cup). Add to cabbage mixture along with 3 tablespoons of the canning liquid. Add the cilantro, stir everything together, taste and season with salt, usually about 1 teaspoon.

Wrap tortillas in damp paper towel and place in an unsealed ziplock bag.  Microwave at 100% for 1 minute, then let sit 1 minute before serving.

Immediately spoon about 1/3 cup of the cabbage mixture into warm tortillas and serve.

Cook's notes: This dish can also be made with Brussels sprouts. Here's the recipe for that version. 


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