NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Extra virgin 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 medium Corn tortillas

0.25 whole Avocado

2 tbsp Plain Greek yogurt

1 tbsp Lime juice

0.5 cup Green cabbage

1 tbsp Fresh cilantro

PREPARATION

• 1

  Slice the chicken breast into thin, even strips to ensure quick and uniform cooking.

• 2

  In a small bowl, combine the chili powder, ground cumin, garlic powder, sea salt, and black pepper.

• 3

  Toss the chicken strips with the spice blend until thoroughly and evenly coated.

• 4

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

• 5

  Add the chicken to the skillet and sauté for 5-7 minutes, turning occasionally, until golden brown and cooked through.

• 6

  While the chicken cooks, mash the avocado in a small bowl and whisk in the Greek yogurt and lime juice until the crema is smooth and velvety.

• 7

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

• 8

  Assemble the tacos by layering the shredded cabbage and sautéed chicken into the tortillas, then topping with a dollop of avocado crema and fresh cilantro.