NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

1 clove garlic

3 small corn tortillas

0.25 cup red onion

2 tbsp apple cider vinegar

0.5 tsp maple syrup

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

2 medium radishes

0.5 whole lime

PREPARATION

• 1

  Thinly slice the red onion and place in a small bowl with apple cider vinegar, maple syrup, and a pinch of sea salt to quick-pickle.

• 2

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

• 3

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

• 4

  Stir in the minced garlic and chipotle peppers in adobo sauce, cooking for another 2 minutes until the chicken is fully coated and fragrant.

• 5

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

• 6

  Thinly slice the radishes and roughly chop the fresh cilantro.

• 7

  Assemble the tacos by dividing the smoky chicken evenly among the three warm tortillas.

• 8

  Top with the drained pickled onions, sliced radishes, cilantro, and a fresh squeeze of lime juice before serving.