YOUR SOLIN GENERATED RECIPE
Crispy Citrus-Herb Chicken Tacos with Fresh Slaw
Savor the vibrant flavors of tender, citrus-herb marinated chicken coated lightly in almond flour for a crispy finish, nestled in warm corn tortillas and topped with a refreshing cabbage slaw and a dollop of tangy Greek yogurt. This dish delivers a balanced union of zesty brightness and satisfying crunch, perfect for a wholesome meal any time of day.
INGREDIENTS
5 oz Chicken Breast
2 tbsp Almond Flour
2 Small Corn Tortillas
1 cup Shredded Green Cabbage
2 tbsp Nonfat Greek Yogurt
1 tbsp Fresh Lime Juice
1/8 cup Red Onion (thinly sliced)
2 tbsp Fresh Cilantro (chopped)
Spices (Cumin, Chili Powder, Salt, Pepper) to taste
PREPARATION
In a bowl, marinate the chicken breast with fresh lime juice, a pinch of cumin, chili powder, salt, and pepper for about 15 minutes.
Place the almond flour in a shallow dish. Lightly coat the marinated chicken in the almond flour to achieve a crispy texture.
Heat a nonstick skillet over medium-high heat and cook the chicken for about 4-5 minutes per side, until it reaches an internal temperature of 165°F and develops a golden, crispy exterior.
While the chicken cooks, combine the shredded cabbage, red onion, and chopped cilantro in a bowl. Add a little extra lime juice and season with salt and pepper to create a refreshing slaw.
Warm the corn tortillas in a separate pan or in the microwave for about 20 seconds to make them pliable.
Slice the cooked chicken into strips. Assemble the tacos by placing chicken strips onto each tortilla, topping with a generous helping of the fresh slaw, and a drizzle of nonfat Greek yogurt.
Serve immediately and enjoy the burst of citrus, herb, and crispy flavors in every bite.