Free Range Chicken & Kohlrabi Tacos with Fermented Vegetables

1 Large Kohlrabi
Juice of 1/2 Lime
Big pinch of fresh Cilantro
Salt & Pepper

For the Kohlrabi taco shell, it is best to use a mandolin or slicer. Slice Kohlrabi thin so it is flexible enough to bend without snapping in half. Now you have a Kohlrabi that is shaped like a taco shell and ready for filling. You can create any filling you want for this.

Grass Fed Chicken Taco

1 3 to 3 ½  pound Free Range Chicken
1 medium yellow onion
1 tomato, diced & de-seeded
1 bunch cilantro
½ of a red onion, diced
1 chile, diced & de-seeded
1 avocado, cut into ½ inch cubes
½ cup lacto fermented vegetables
1 tablespoon chili powder
1 tablespoon ground cumin
1.5 teaspoons salt
1.5 teaspoons smoked paprika
1 teaspoon coriander
½ teaspoon cayenne pepper
1 lime, quartered
8 ounces homemade sour cream

Dice the tomato, a few tablespoons of cilantro, red onion, chile, avocado and set aside. These will be used as your garnish.

Combine chili powder, cumin, salt, paprika, coriander and cayenne in a small bowl and set aside.

Dice the yellow onion and sauté on medium heat in 1 tablespoon of organic olive oil. sauté until slightly browned and translucent. Season chicken breast with taco seasoning.

Pan sear chicken breast until skin is nice and crispy, cook in 400 degree oven for 8-10 minutes or until cooked through. Remove from oven and let rest for several minutes. Slice chicken breast and place into raw kohlrabi style tortilla shell and top with your garnishes & freshly squeezed lime.

Lacto Fermented Kohlrabi & Carrots
1 handful of fresh cilantro
1½ tsp. of mustard or coriander seed
2 Tbsp. sea salt
1½-2 cups of water, as needed
3 medium kohlrabi, peeled and cut into julienne
1 medium carrot, peeled and cut into julienne