NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

2 whole Corn tortillas

1 cup Shredded cabbage mix

1 tbsp Apple cider vinegar

0.25 whole Avocado

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Toss the chicken with olive oil, chili powder, cumin, sea salt, and black pepper until evenly coated.

• 3

  Heat a non-stick skillet over medium-high heat and add the chicken, sautéing for 6-8 minutes until cooked through and slightly browned.

• 4

  In a separate bowl, whisk together the lime juice and apple cider vinegar, then toss with the shredded cabbage mix to create the slaw.

• 5

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

• 6

  Slice the avocado into thin wedges and chop the fresh cilantro.

• 7

  Assemble the tacos by dividing the chicken between the tortillas, topping with the crunchy slaw, avocado slices, and a sprinkle of cilantro.