NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 small Corn tortillas

0.25 whole Avocado

2 tbsp Non-fat Greek yogurt

1 tsp Olive oil

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 Fresh lime juice

0.5 cup Shredded purple cabbage

1 tbsp Chopped fresh cilantro

PREPARATION

• 1

  Slice the chicken breast into thin strips and place them in a medium mixing bowl.

• 2

  Toss the chicken strips with the chili powder, ground cumin, garlic powder, sea salt, and black pepper until every piece is evenly coated.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and sear for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and has developed a golden-brown crust.

• 5

  While the chicken is cooking, prepare the crema by mashing the avocado in a small bowl and whisking in the Greek yogurt and lime juice until the texture is smooth and velvety.

• 6

  Warm the corn tortillas in a separate dry pan over medium heat for about 30 seconds per side until pliable.

• 7

  Assemble the tacos by dividing the spiced chicken between the two tortillas.

• 8

  Top each taco with the shredded purple cabbage, a generous dollop of the avocado crema, and a sprinkle of fresh cilantro before serving.