NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 small corn tortillas

0.25 whole avocado

2 tbsp nonfat Greek yogurt

0.5 tbsp extra virgin olive oil

1 cup shredded cabbage

1 tbsp fresh lime juice

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped cilantro

PREPARATION

• 1

  Dice the chicken breast into small bite-sized pieces and season evenly with chili powder, cumin, garlic powder, sea salt, and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until it is golden brown and cooked through, approximately 6 to 8 minutes.

• 3

  While the chicken cooks, prepare the crema by mashing the avocado with the Greek yogurt and half of the lime juice in a small bowl until smooth and velvety.

• 4

  In a separate bowl, toss the shredded cabbage with the remaining lime juice and chopped cilantro to create a bright, crunchy slaw.

• 5

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until they are pliable and slightly charred.

• 6

  Assemble the tacos by dividing the sautéed chicken among the three tortillas, then topping each with the cabbage slaw and a dollop of avocado crema.