NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp 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

0.25 whole avocado

0.5 cup shredded green cabbage

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss in a bowl with the chili powder, smoked paprika, ground cumin, sea salt, and black pepper.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through, approximately 6 to 8 minutes.

• 3

  Pour half of the lime juice into the skillet during the last minute of cooking, scraping the bottom of the pan to coat the chicken in the concentrated juices.

• 4

  Warm the corn tortillas in a separate dry skillet or over a low open flame until they are pliable and slightly charred around the edges.

• 5

  In a small bowl, mash the avocado with the remaining lime juice and a tiny pinch of salt until smooth and creamy.

• 6

  Assemble the tacos by spreading the avocado mash onto the warm tortillas, then layering on the smoky chicken, crisp shredded cabbage, and fresh cilantro.