NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp chipotle peppers in adobo

1 tbsp lime juice

1 tsp avocado oil

2 medium corn tortillas

0.5 cup red cabbage

2 tbsp red onion

1 tbsp fresh cilantro

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and place them in a medium mixing bowl.

• 2

  Add the chipotle peppers in adobo, lime juice, sea salt, black pepper, and ground cumin to the bowl, tossing until the chicken is thoroughly coated.

• 3

  In a large skillet, heat the avocado oil over medium-high heat until shimmering.

• 4

  Add the marinated chicken to the skillet in a single layer and cook for 5-7 minutes, stirring occasionally, until the edges are charred and the chicken is cooked through.

• 5

  While the chicken cooks, thinly shred the red cabbage and finely dice the red onion.

• 6

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable.

• 7

  Assemble the tacos by dividing the charred chicken between the tortillas, topping with the cabbage slaw, onion, fresh cilantro, and slices of creamy avocado.