NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Extra virgin olive oil

0.25 tsp Ground cumin

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 medium Corn tortillas

2 tbsp Red onion

1 tbsp Fresh cilantro

2 medium Radishes

0.5 medium Lime

PREPARATION

• 1

  Season the chicken breast evenly with ground cumin, smoked paprika, garlic powder, sea salt, and black pepper.

• 2

  Poach or steam the chicken breast until it reaches an internal temperature of 165 degrees Fahrenheit and is tender enough to shred.

• 3

  Use two forks to shred the cooked chicken into bite-sized pieces.

• 4

  Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 5

  Add the shredded chicken to the skillet and press down with a spatula, searing for 3-4 minutes until the edges become golden and crispy.

• 6

  Warm the corn tortillas in a separate dry pan over medium heat until they are soft and pliable.

• 7

  Finely dice the red onion, roughly chop the fresh cilantro, and thinly slice the radishes.

• 8

  Divide the crispy shredded chicken between the two warm tortillas.

• 9

  Garnish the tacos with the red onion, cilantro, and radishes, then serve immediately with a fresh squeeze of lime juice.