NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

2 medium Corn tortillas

1 tbsp Chipotle peppers in adobo sauce

1 tsp Extra virgin olive oil

0.25 whole Red onion

2 tbsp Apple cider vinegar

0.5 tsp Maple syrup

0.25 whole Avocado

1 tbsp Fresh cilantro

0.5 whole Lime

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Thinly slice the red onion and submerge in apple cider vinegar, maple syrup, and a pinch of salt to quick-pickle for at least 15 minutes.

• 2

  Dice the chicken breast into small, bite-sized cubes and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat and sauté the chicken until it is cooked through and lightly browned on all sides.

• 4

  Stir in the chipotle peppers in adobo sauce, adding a tablespoon of water if needed to create a thick, smoky glaze that coats the chicken.

• 5

  Warm the corn tortillas in a separate dry pan over medium heat until they are soft, fragrant, and slightly charred.

• 6

  Assemble the tacos by dividing the adobo chicken between the tortillas and topping with the tangy pickled onions and sliced avocado.

• 7

  Garnish with fresh cilantro and a generous squeeze of lime juice before serving.