NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.13 tsp black pepper

0.25 cup yellow onion

2 medium corn tortillas

0.25 whole avocado

2 tbsp nonfat Greek yogurt

1 tbsp lime juice

1 tbsp fresh cilantro

0.5 cup shredded purple cabbage

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and toss in a bowl with chili powder, cumin, garlic powder, sea salt, and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat, then add the diced yellow onion and sauté for 3 minutes until translucent.

• 3

  Add the seasoned chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

• 4

  While the chicken cooks, prepare the crema by mashing the avocado with the Greek yogurt, lime juice, and chopped cilantro until the mixture is smooth and creamy.

• 5

  Briefly toast the corn tortillas in a dry pan or over an open flame until pliable and slightly charred.

• 6

  Assemble the tacos by layering the shredded purple cabbage, sautéed chicken, and a generous dollop of the velvety avocado crema.