NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

1 tsp olive oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup shredded green cabbage

1 tbsp chopped cilantro

1 tbsp fresh lime juice

0.25 whole avocado

PREPARATION

• 1

  Slice the chicken breast into thin, even strips to ensure quick and even cooking.

• 2

  In a small bowl, combine the chili powder, cumin, sea salt, and black pepper, then toss the chicken strips in the spice blend until well-coated.

• 3

  Heat the olive oil in a large cast-iron or non-stick skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until the edges are golden-brown and crispy.

• 5

  While the chicken cooks, whisk the lime juice and chopped cilantro in a medium bowl, then toss in the shredded cabbage to create a bright slaw.

• 6

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

• 7

  Assemble the tacos by dividing the crispy chicken between the tortillas, topping with the lime-cilantro slaw and fresh avocado slices.