NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

2 medium Corn tortillas

0.25 whole Avocado

1 tbsp Red onion

1 tbsp Fresh cilantro

1 tbsp Lime juice

0.5 cup Shredded cabbage

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces to ensure even cooking and quick browning.

• 2

  In a medium bowl, toss the chicken with the chili powder, ground cumin, sea salt, and black pepper until every piece is well-coated.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat until shimmering, then add the chicken in a single layer.

• 4

  Sauté the chicken for 6-8 minutes, stirring occasionally, until the exterior is golden-brown and the center is fully cooked through.

• 5

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

• 6

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until they are soft and pliable.

• 7

  Assemble the tacos by layering the shredded cabbage onto the warm tortillas, followed by a generous portion of the spiced chicken.

• 8

  Finish each taco with a dollop of the fresh avocado salsa and an extra squeeze of lime if desired.