Spicy Pan-Seared Chicken Tacos with Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Pan-Seared Chicken Tacos with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Spicy Pan-Seared Chicken Tacos with Crunchy Slaw

Enjoy a vibrant twist on classic tacos with spicy, pan-seared chicken tucked into warm corn tortillas. A crisp, refreshing slaw of cabbage and carrots dressed with lime rounds out the dish, creating a perfect blend of heat, crunch, and zest that’s satisfying for any meal.

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NUTRITION

420kcal
Protein
40.0g
Fat
14.3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 Corn Tortillas

1 cup shredded Green Cabbage

1 medium Carrot, shredded

1 portion Avocado, sliced

1 teaspoon Olive Oil

1 tablespoon Lime Juice

1 teaspoon Chili Powder

1 teaspoon Ground Cumin

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season evenly with chili powder, ground cumin, garlic powder, salt, and pepper.

  • 2

    Heat olive oil in a pan over medium-high heat. Once hot, add the seasoned chicken breast and cook for about 5-6 minutes per side until fully cooked and slightly charred.

  • 3

    While the chicken cooks, combine shredded cabbage and carrot in a bowl. Drizzle with lime juice and toss well to create a crunchy slaw.

  • 4

    Warm the corn tortillas in a separate skillet or in the microwave until soft and pliable.

  • 5

    Slice the cooked chicken into strips, then assemble the tacos by layering chicken onto the tortillas, topping with crunchy slaw and avocado slices.

  • 6

    Serve immediately while hot, enjoying the balance of spicy, tangy, and fresh flavors.

Spicy Pan-Seared Chicken Tacos with Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Pan-Seared Chicken Tacos with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Spicy Pan-Seared Chicken Tacos with Crunchy Slaw

Enjoy a vibrant twist on classic tacos with spicy, pan-seared chicken tucked into warm corn tortillas. A crisp, refreshing slaw of cabbage and carrots dressed with lime rounds out the dish, creating a perfect blend of heat, crunch, and zest that’s satisfying for any meal.

NUTRITION

420kcal
Protein
40.0g
Fat
14.3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 Corn Tortillas

1 cup shredded Green Cabbage

1 medium Carrot, shredded

1 portion Avocado, sliced

1 teaspoon Olive Oil

1 tablespoon Lime Juice

1 teaspoon Chili Powder

1 teaspoon Ground Cumin

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season evenly with chili powder, ground cumin, garlic powder, salt, and pepper.

  • 2

    Heat olive oil in a pan over medium-high heat. Once hot, add the seasoned chicken breast and cook for about 5-6 minutes per side until fully cooked and slightly charred.

  • 3

    While the chicken cooks, combine shredded cabbage and carrot in a bowl. Drizzle with lime juice and toss well to create a crunchy slaw.

  • 4

    Warm the corn tortillas in a separate skillet or in the microwave until soft and pliable.

  • 5

    Slice the cooked chicken into strips, then assemble the tacos by layering chicken onto the tortillas, topping with crunchy slaw and avocado slices.

  • 6

    Serve immediately while hot, enjoying the balance of spicy, tangy, and fresh flavors.