Name: Shredded Rotisserie Chicken Tacos
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz cooked rotisserie chicken breast; 1 medium corn tortillas; 0.13 whole avocado; 1 cup raw shredded green cabbage; 2 tbsp salsa; 1 tbsp lime juice; 0.25 tsp sea salt; 0.25 tsp ground cumin; 0.25 tsp chili powder; 0.25 tsp olive oil

Nutrition

Per serving

466 calories

Protein: 56g; 48% of calories
Carbs: 24g; 21% of calories
Fat: 16g; 32% of calories

Instructions

Prep 10 min · Cook 5 min

In a small bowl, toss the raw shredded green cabbage with the lime juice and half of the sea salt to create a crisp slaw.
Shred the cooked rotisserie chicken breast into bite-sized pieces using two forks, discarding any skin or bones.
Heat the olive oil in a skillet over medium heat, then add the shredded chicken, ground cumin, chili powder, and the remaining sea salt.
Sauté the chicken for 3-4 minutes until warmed through and fragrant with the spices.
While the chicken warms, lightly toast the corn tortillas over an open gas flame or in a dry pan until soft and slightly charred.
Slice the avocado into thin wedges.
Assemble the tacos by layering the spiced chicken onto the tortillas, followed by the lime-cabbage slaw, avocado slices, and salsa.

Nutrition

Ingredients

Instructions

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