NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tsp olive oil

1 cup shredded cabbage

2 tbsp greek yogurt

1 tbsp fresh cilantro

2 medium corn tortillas

0.13 whole avocado

PREPARATION

• 1

  Slice the chicken breast into small bite-sized strips and place them in a bowl.

• 2

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

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and sauté the chicken until cooked through and slightly browned.

• 4

  In a separate small bowl, combine the shredded cabbage, Greek yogurt, half of the lime juice, and chopped cilantro 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

  Divide the sautéed chicken between the two tortillas and top with the crunchy cabbage slaw.

• 7

  Finish each taco with a slice of avocado and a final squeeze of the remaining lime juice.