NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 whole corn tortillas (small)

0.25 whole avocado

2 tbsp nonfat Greek yogurt

1 tsp chipotle peppers in adobo sauce

0.5 tsp garlic powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.5 cup shredded green cabbage

1 tbsp fresh lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and lightly brush both sides of the corn tortillas with a tiny amount of olive oil.

• 2

  Place tortillas on a baking sheet and bake for 4-5 minutes per side until they are golden and crispy.

• 3

  In a small bowl, mix the chipotle peppers, garlic powder, cumin, sea salt, and black pepper.

• 4

  Rub the spice mixture onto the chicken breast, then heat a skillet over medium-high heat with the remaining olive oil.

• 5

  Sear the chicken for 6-7 minutes per side until fully cooked, then let it rest for 5 minutes before slicing into thin strips.

• 6

  Prepare the crema by mashing the avocado with the Greek yogurt and half of the lime juice until smooth and creamy.

• 7

  In a separate bowl, toss the shredded cabbage with the remaining lime juice and fresh cilantro.

• 8

  Build the tostadas by spreading a layer of avocado crema on each crispy shell, followed by the chipotle chicken and the zesty slaw.