NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

1 tbsp chipotle peppers in adobo sauce

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

2 medium corn tortillas

0.5 cup shredded green cabbage

0.25 whole avocado

1 tbsp fresh cilantro

1 tbsp red onion

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season thoroughly with sea salt, black pepper, and garlic powder.

• 2

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

• 3

  Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.

• 4

  Stir in the minced chipotle peppers and half of the lime juice, tossing to coat the chicken evenly in the smoky sauce.

• 5

  While the chicken rests, lightly char the corn tortillas over an open flame or in a dry pan until they are warm and pliable.

• 6

  In a small bowl, toss the shredded cabbage with the remaining lime juice and the finely diced red onion to create a quick slaw.

• 7

  Assemble the tacos by layering the smoky chicken onto the warm tortillas, then top with the cabbage slaw, sliced avocado, and fresh cilantro.