NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

2 small Corn tortillas

0.25 whole Avocado

2 tbsp Nonfat Greek yogurt

0.5 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

1 tsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  In a medium mixing bowl, combine the shredded chicken breast with olive oil, chili powder, cumin, garlic powder, and sea salt until evenly coated.

• 3

  Warm the corn tortillas for 15 seconds in the microwave between damp paper towels to ensure they are pliable and do not crack.

• 4

  Distribute the seasoned chicken evenly between the two tortillas, fold them in half, and place them on the prepared baking sheet.

• 5

  Bake for 8 to 10 minutes, flipping halfway through, until the tortillas are golden and achieve a satisfying crunch.

• 6

  While the tacos bake, mash the avocado in a small bowl with the Greek yogurt and lime juice until the mixture is velvety and smooth.

• 7

  Remove the tacos from the oven and serve immediately, topped with the avocado crema and a sprinkle of fresh cilantro.