NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

1 tbsp chipotle peppers in adobo sauce

0.5 tbsp extra virgin olive oil

0.25 whole avocado

1 cup shredded green cabbage

1 tbsp fresh lime juice

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the chicken with the chipotle peppers in adobo, garlic powder, sea salt, and black pepper until well coated.

• 3

  Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and sauté for 6 to 8 minutes, stirring occasionally, until the edges are charred and the meat is cooked through.

• 5

  While the chicken cooks, combine the shredded cabbage, lime juice, and chopped cilantro in a small bowl to create a quick slaw.

• 6

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

• 7

  Assemble the tacos by dividing the charred chicken between the tortillas, topping with the cabbage slaw and sliced avocado.