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 tsp extra virgin olive oil

2 small corn tortillas

0.25 whole avocado

1 tbsp non-fat Greek yogurt

1 tbsp lime juice

0.5 cup shredded red cabbage

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces 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 add the chicken, cooking for 6-8 minutes until golden brown and cooked through.

• 4

  While the chicken cooks, mash the avocado in a small bowl and whisk in the Greek yogurt and lime juice until the crema is smooth and creamy.

• 5

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable.

• 6

  Divide the cooked chicken between the two tortillas and top with shredded red cabbage.

• 7

  Drizzle the avocado crema over the tacos and garnish with fresh cilantro before serving.