NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 small corn tortillas

0.25 whole avocado

1 tbsp red onion

1 tbsp fresh cilantro

0.5 whole lime

0.25 cup shredded cabbage

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces.

• 2

  In a medium bowl, toss the chicken with olive oil, chili powder, cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Heat a non-stick skillet over medium-high heat and cook the chicken until golden brown and cooked through, approximately 6 to 8 minutes.

• 4

  While the chicken cooks, mash the avocado in a small bowl with the juice from the lime, diced red onion, and chopped cilantro to create the salsa.

• 5

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

• 6

  Assemble the tacos by placing a layer of shredded cabbage on each tortilla, followed by the sautéed chicken and a generous dollop of avocado salsa.