NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Chipotle peppers in adobo sauce

1 tsp Honey

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Red onion

2 tbsp Apple cider vinegar

2 whole Corn tortillas

0.25 whole Avocado

1 tbsp Fresh cilantro

PREPARATION

• 1

  Thinly slice the red onion and place in a small bowl with apple cider vinegar and a pinch of sea salt; let sit for 15 minutes to quick-pickle.

• 2

  Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a skillet over medium-high heat, then add the chicken and cook until browned, about 5-6 minutes.

• 4

  Stir in the chipotle peppers in adobo and honey, coating the chicken thoroughly and simmering for 2 minutes until the sauce is glossy and thick.

• 5

  Warm the corn tortillas in a dry pan or over an open flame until pliable and slightly charred.

• 6

  Slice the avocado and chop the fresh cilantro.

• 7

  Assemble the tacos by dividing the adobo chicken between the tortillas, topping with the pickled red onions, avocado slices, and cilantro.