Zesty Chili-Lime Chicken Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zesty Chili-Lime Chicken Tacos

YOUR SOLIN GENERATED RECIPE

Zesty Chili-Lime Chicken Tacos

Pan-seared chicken breast seasoned with zesty chili and lime, nestled in warm corn tortillas with a crunchy cabbage slaw and creamy avocado slices.

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NUTRITION

505kcal
Protein
48.6g
Fat
20.1g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

1 tsp olive oil

0.25 whole avocado

0.5 cup shredded cabbage

1 tbsp fresh cilantro

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Slice the chicken breast into thin strips and toss with chili powder, cumin, garlic powder, sea salt, and black pepper.

  • 2

    Heat olive oil in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

  • 3

    In a small bowl, toss the shredded cabbage with lime juice and chopped cilantro to create a bright slaw.

  • 4

    Warm the corn tortillas in a dry pan or over an open flame until pliable and slightly charred.

  • 5

    Assemble the tacos by layering the chicken, crunchy slaw, and avocado slices into the warm tortillas.

Zesty Chili-Lime Chicken Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zesty Chili-Lime Chicken Tacos

YOUR SOLIN GENERATED RECIPE

Zesty Chili-Lime Chicken Tacos

Pan-seared chicken breast seasoned with zesty chili and lime, nestled in warm corn tortillas with a crunchy cabbage slaw and creamy avocado slices.

NUTRITION

505kcal
Protein
48.6g
Fat
20.1g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

1 tsp olive oil

0.25 whole avocado

0.5 cup shredded cabbage

1 tbsp fresh cilantro

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Slice the chicken breast into thin strips and toss with chili powder, cumin, garlic powder, sea salt, and black pepper.

  • 2

    Heat olive oil in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

  • 3

    In a small bowl, toss the shredded cabbage with lime juice and chopped cilantro to create a bright slaw.

  • 4

    Warm the corn tortillas in a dry pan or over an open flame until pliable and slightly charred.

  • 5

    Assemble the tacos by layering the chicken, crunchy slaw, and avocado slices into the warm tortillas.