NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 tbsp Olive oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

2 small Corn tortillas

1 cup Shredded cabbage

1 tbsp Lime juice

2 tbsp Nonfat Greek yogurt

1 tsp Hot sauce

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss in a bowl with the chili powder, ground cumin, sea salt, and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.

• 3

  While the chicken cooks, whisk together the nonfat Greek yogurt, half of the lime juice, and the hot sauce in a small bowl to create a zesty crema.

• 4

  In a separate bowl, toss the shredded cabbage with the remaining lime juice and a pinch of salt to make the slaw.

• 5

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until soft and pliable.

• 6

  Assemble the tacos by dividing the chicken between the tortillas, topping with the crunchy slaw, and drizzling with the prepared crema.