NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.33 cup Masa harina

0.25 cup Warm water

0.25 cup Tomato sauce

1 tsp Avocado oil

0.25 whole Avocado

0.5 cup Shredded romaine lettuce

2 medium Radishes

1 tsp Chili powder

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Poach the chicken breast in simmering water with a pinch of salt until cooked through, then shred with two forks.

• 2

  In a small bowl, combine masa harina with warm water and a pinch of salt; knead until a smooth dough forms.

• 3

  Divide the dough into two balls, flatten into thick discs, and pinch the edges up to create a raised rim.

• 4

  Heat avocado oil in a skillet over medium heat and sear the sopes for 2-3 minutes per side until golden and firm.

• 5

  In a small saucepan, warm the tomato sauce with chili powder and garlic powder to create the salsa roja.

• 6

  Toss the shredded chicken with half of the salsa roja until well coated.

• 7

  Assemble by filling the sopes with the chicken mixture, then top with shredded lettuce, sliced radishes, and avocado.