NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp garlic powder

1 large egg

2 medium corn tortillas

1 cup shredded cabbage

2 tbsp nonfat Greek yogurt

1 tbsp lime juice

0.25 whole avocado

1 tsp avocado oil

PREPARATION

• 1

  Slice the chicken breast into long, even strips.

• 2

  In a small bowl, whisk the egg until smooth. In a separate shallow dish, combine the almond flour, sea salt, black pepper, smoked paprika, and garlic powder.

• 3

  Dip each chicken strip into the egg wash, then dredge thoroughly through the almond flour mixture until evenly coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat. Add the chicken strips and cook for 4-5 minutes per side until the coating is golden brown and the chicken is cooked through.

• 5

  While the chicken cooks, whisk together the Greek yogurt and lime juice in a bowl. Toss in the shredded cabbage to create a creamy slaw.

• 6

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

• 7

  Assemble the tacos by placing the crispy chicken strips into the warm tortillas, topping with the lime slaw and sliced avocado.