NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.25 whole avocado

2 tbsp nonfat Greek yogurt

1 tsp extra virgin olive oil

0.5 cup shredded green cabbage

1 tbsp fresh lime juice

0.25 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss with the chili powder, cumin, garlic powder, sea salt, and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken strips to the skillet and sauté for 5 to 7 minutes until golden brown and cooked through.

• 4

  In a small bowl, mash the avocado with the Greek yogurt and half of the lime juice until the mixture is smooth and creamy.

• 5

  In a separate bowl, toss the shredded cabbage with the remaining lime juice and the fresh cilantro to create a bright slaw.

• 6

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until soft and pliable.

• 7

  Assemble the tacos by dividing the chicken between the tortillas, then topping with the cabbage slaw and a dollop of the avocado crema.