NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp chili powder

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tsp extra virgin olive oil

2 small corn tortillas

1 cup shredded cabbage

1 tsp apple cider vinegar

0.25 whole avocado

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the chili powder, cumin, smoked paprika, sea salt, and black pepper to create the dry rub.

• 2

  Slice the chicken breast into thin, bite-sized strips and toss thoroughly with half of the spice blend and half of the lime juice.

• 3

  In a separate medium bowl, toss the shredded cabbage with the remaining lime juice and apple cider vinegar until well coated to make the slaw.

• 4

  Heat the olive oil in a large skillet over medium-high heat; add the chicken and sauté for 5-7 minutes until cooked through and slightly charred.

• 5

  While the chicken cooks, warm the corn tortillas in a dry pan over medium heat for about 30 seconds per side until soft and pliable.

• 6

  Assemble the tacos by dividing the chicken between the tortillas, topping with the crunchy slaw, avocado slices, and fresh cilantro.