NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Anaheim peppers

0.25 cup Red onion

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

0.5 tsp Chili powder

3 small Corn tortillas

0.25 whole Avocado

1 tbsp Fresh cilantro

0.5 medium Lime

PREPARATION

• 1

  Place the chicken breast in a small pot and cover with water or broth; bring to a gentle simmer and cook for 12-15 minutes until fully cooked through.

• 2

  Remove the chicken from the liquid and use two forks to shred the meat into thin strands.

• 3

  While the chicken cooks, thinly slice the Anaheim peppers and red onion.

• 4

  Heat the avocado oil in a skillet over medium-high heat. Add the peppers and onions, sautéing for 5-7 minutes until they develop a slight char and become tender.

• 5

  Add the shredded chicken to the skillet along with the sea salt, black pepper, cumin, and chili powder. Toss well to combine and heat through for 2 minutes.

• 6

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable.

• 7

  Divide the chicken and pepper mixture evenly among the three tortillas.

• 8

  Top each taco with sliced avocado, fresh cilantro, and a squeeze of lime juice before serving.