Name: Pan-Seared Chicken Tacos with Zesty Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 tsp Avocado oil; 0.5 tsp Ground cumin; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 small Corn tortillas; 1 cup Shredded cabbage; 1 tbsp Lime juice; 1 tbsp Plain Greek yogurt; 0.25 whole Avocado; 1 tbsp Fresh cilantro

Pan-Seared Chicken Tacos with Zesty Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Tacos with Zesty Slaw

Pan-seared chicken seasoned with smoky spices, served in warm corn tortillas and topped with a crisp, tangy cabbage slaw and creamy avocado slices.

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NUTRITION

Protein

50.7g

Fat

19.1g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

2 small Corn tortillas

1 cup Shredded cabbage

1 tbsp Lime juice

1 tbsp Plain Greek yogurt

0.25 whole Avocado

1 tbsp Fresh cilantro

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PREPARATION

1
Slice the chicken breast into thin strips and season evenly with ground cumin, smoked paprika, sea salt, and black pepper.
2
In a small mixing bowl, whisk together the lime juice and plain Greek yogurt until smooth.
3
Toss the shredded cabbage and chopped fresh cilantro with the yogurt dressing until the slaw is well coated.
4
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
5
Add the seasoned chicken strips to the skillet and sear for 5 to 7 minutes, turning occasionally, until golden brown and cooked through.
6
Warm the corn tortillas in a dry pan or over an open gas flame for 30 seconds per side until soft and pliable.
7
Divide the seared chicken between the tortillas, top with a generous portion of the zesty slaw, and finish with slices of fresh avocado.