NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

2 medium corn tortillas

0.5 cup shredded green cabbage

1 tbsp fresh cilantro

1 tbsp diced red onion

PREPARATION

• 1

  Dice the chicken breast into small, uniform half-inch pieces for even cooking.

• 2

  In a medium mixing bowl, toss the chicken with chili powder, smoked paprika, cumin, sea salt, and black pepper until well coated.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet and sauté for 5 to 7 minutes, stirring occasionally, until the edges are golden brown and the meat is cooked through.

• 5

  Remove the skillet from the heat and squeeze half of the lime juice over the chicken, stirring to incorporate the bright citrus flavor.

• 6

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

• 7

  In a small bowl, combine the shredded green cabbage, diced red onion, and fresh cilantro with the remaining lime juice to create a quick slaw.

• 8

  Assemble the tacos by dividing the smoky chicken between the warm tortillas and topping each with a generous portion of the crisp cabbage slaw.