NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 medium corn tortillas

0.5 tbsp avocado oil

0.5 cup tomato puree

1 tsp chili powder

1 tsp lime juice

0.25 cup red onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the corn tortillas into small triangles and dice the chicken breast into bite-sized pieces.

• 2

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the tortilla triangles to the skillet, frying until they are golden and crispy, then remove and drain on a paper towel.

• 4

  In the same skillet, sauté the diced chicken, red onion, and minced garlic until the chicken is cooked through and the onions are translucent.

• 5

  Season the mixture with sea salt, black pepper, and chili powder, stirring to coat the chicken evenly.

• 6

  Pour in the tomato puree and lime juice, allowing the sauce to simmer and thicken for about 3-5 minutes.

• 7

  Gently fold the crispy tortillas back into the skillet, coating them in the warm sauce without letting them get too soggy.

• 8

  Serve immediately topped with fresh cilantro for a vibrant finish.