NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

1 tsp extra virgin olive oil

2 small corn tortillas

0.25 whole avocado

2 tbsp nonfat plain Greek yogurt

0.5 whole lime

1 cup shredded green cabbage

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss with chili powder, cumin, garlic powder, and sea salt until evenly coated.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and cook for 6-8 minutes until golden brown and cooked through.

• 3

  In a small bowl, mash the avocado with the Greek yogurt and the juice of half a lime until the mixture is smooth and velvety.

• 4

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable and slightly charred.

• 5

  Assemble the tacos by layering the shredded cabbage and cooked chicken into the tortillas.

• 6

  Drizzle the avocado crema over the top and garnish with fresh cilantro before serving.