NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

2 small Corn tortillas

0.25 whole Avocado

1 tbsp Red onion

1 tbsp Fresh cilantro

0.5 whole Lime

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and place them in a medium mixing bowl.

• 2

  Sprinkle the chili powder, cumin, garlic powder, sea salt, and black pepper over the chicken and toss until every piece is evenly coated.

• 3

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

• 4

  Add the seasoned chicken to the skillet and sauté for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and has a golden-brown crust.

• 5

  While the chicken is cooking, prepare the salsa by mashing the avocado in a small bowl and stirring in the finely diced red onion, chopped cilantro, and a squeeze of lime juice.

• 6

  Warm the corn tortillas in a separate dry skillet or directly over a low gas flame for about 30 seconds per side until soft and pliable.

• 7

  Assemble the tacos by dividing the sautéed chicken between the two tortillas and topping each with a generous spoonful of the fresh avocado salsa and an extra squeeze of lime.