NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tsp olive oil

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp garlic powder

2 small corn tortillas

0.5 cup shredded cabbage

1 tbsp lime juice

2 tbsp diced avocado

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss in a bowl with the chili powder, ground cumin, sea salt, and garlic powder until evenly coated.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat and sauté the chicken for 5 to 7 minutes until golden brown and cooked through.

• 3

  In a small mixing bowl, combine the shredded cabbage with half of the lime juice and the fresh cilantro to create a bright, acidic slaw.

• 4

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

• 5

  Assemble the tacos by dividing the chicken between the tortillas, then top with the cabbage slaw, diced avocado, and the remaining lime juice.