NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 small Corn tortillas

0.25 whole Avocado

2 tbsp Non-fat Greek yogurt

1 tbsp Lime juice

1 tbsp Fresh cilantro

0.5 cup Shredded green cabbage

PREPARATION

• 1

  Slice the chicken breast into small, uniform cubes to ensure even cooking and quick sautéing.

• 2

  In a medium bowl, combine the chicken with olive oil, chili powder, cumin, garlic powder, sea salt, and black pepper, tossing to coat every piece thoroughly.

• 3

  Heat a large non-stick skillet over medium-high heat and add the seasoned chicken, sautéing for 6 to 8 minutes until the edges are golden brown and the centers are opaque.

• 4

  Prepare the crema by combining the avocado, Greek yogurt, lime juice, and cilantro in a small food processor or mashing vigorously in a bowl until the texture is silky and smooth.

• 5

  Briefly toast the corn tortillas in a clean, dry skillet over medium heat for about 30 seconds per side until they are pliable and warm.

• 6

  Assemble the tacos by dividing the cooked chicken evenly between the tortillas, then top each with the shredded cabbage and a generous drizzle of the avocado crema.