NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

2 small Corn tortillas

0.5 cup Roma tomatoes

2 tbsp Red onion

1 tbsp Fresh cilantro

1 tbsp Lime juice

0.5 cup Shredded cabbage

0.13 whole Avocado

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss in a bowl with cumin, smoked paprika, sea salt, and black pepper until evenly coated.

• 2

  In a separate small bowl, combine the diced Roma tomatoes, finely diced red onion, chopped cilantro, and half of the lime juice to create the fresh salsa.

• 3

  Heat the avocado oil in a non-stick skillet over medium-high heat. Add the chicken and sear for 6-8 minutes, stirring occasionally, until golden brown and cooked through.

• 4

  While the chicken cooks, toss the shredded cabbage with the remaining lime juice in a small bowl to create a light, crunchy slaw.

• 5

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

• 6

  Assemble the tacos by dividing the cabbage slaw between the tortillas, topping with the seared chicken, fresh salsa, and thin slices of avocado.