NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

2 small corn tortillas

1 cup shredded green cabbage

1 tbsp fresh lime juice

1 tbsp fresh cilantro

0.13 whole avocado

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and place them in a medium mixing bowl.

• 2

  Season the chicken with chili powder, cumin, garlic powder, sea salt, and black pepper, tossing until every piece is evenly coated.

• 3

  Heat the olive oil in a large cast-iron or non-stick skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the hot pan and sear for 5-7 minutes, stirring occasionally, until the edges are golden brown and the meat is cooked through.

• 5

  While the chicken cooks, whisk together the lime juice and chopped cilantro in a bowl, then toss in the shredded cabbage to create a bright, zesty slaw.

• 6

  Warm the corn tortillas in a separate dry skillet for 30 seconds per side until they become soft and pliable.

• 7

  Assemble the tacos by dividing the spiced chicken between the two tortillas, topping with the crunchy cabbage slaw, and finishing with slices of creamy avocado.