Name: Chicken Adobo Tacos with Pickled Onions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 3 small corn tortillas; 1 tbsp tamari; 1 tbsp apple cider vinegar; 1 tsp honey; 1 tsp avocado oil; 1 clove garlic; 0.25 cup red onion; 2 tbsp white vinegar; 0.25 tsp sea salt; 0.25 whole avocado; 1 tbsp fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken Adobo Tacos with Pickled Onions

Shredded chicken simmered in a savory-tangy adobo sauce, served in warm corn tortillas with zesty pickled onions and creamy avocado slices.

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NUTRITION

Protein

49.8g

Fat

19.0g

Carbs

48.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

3 small corn tortillas

1 tbsp tamari

1 tbsp apple cider vinegar

1 tsp honey

1 tsp avocado oil

1 clove garlic

0.25 cup red onion

2 tbsp white vinegar

0.25 tsp sea salt

0.25 whole avocado

1 tbsp fresh cilantro

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PREPARATION

1
Thinly slice the red onion and place in a small bowl with white vinegar and sea salt; let sit for 15 minutes to pickle.
2
In a small jar, whisk together tamari, apple cider vinegar, honey, and minced garlic to create the adobo sauce.
3
Heat avocado oil in a skillet over medium heat, add the chicken breast, and cook until browned on both sides.
4
Pour the adobo sauce over the chicken, cover, and simmer for 10-12 minutes until the chicken is cooked through and tender.
5
Remove the chicken from the pan, shred it with two forks, and toss it back into the remaining pan sauce.
6
Warm the corn tortillas in a dry pan or over an open flame until pliable.
7
Assemble the tacos by layering the shredded chicken, pickled onions, avocado slices, and fresh cilantro.