NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup black beans

2 whole corn tortillas

1 tbsp chipotle peppers in adobo sauce

1 cup shredded cabbage

1 tbsp fresh lime juice

2 tbsp chopped cilantro

0.25 tsp garlic powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Dice the chicken breast into small, even bite-sized pieces.

• 2

  In a small mixing bowl, whisk together the chipotle peppers in adobo, lime juice, garlic powder, cumin, sea salt, and black pepper to create a marinade.

• 3

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

• 4

  Add the diced chicken to the skillet and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Lower the heat to medium and stir in the black beans and the chipotle marinade, tossing for 2 minutes until the sauce thickens and coats the chicken.

• 6

  In a separate dry pan or over an open flame, lightly toast the corn tortillas for 30 seconds per side until warm and pliable.

• 7

  Divide the smoky chicken and bean mixture between the two tortillas.

• 8

  Top each taco with the shredded cabbage and fresh cilantro before serving.