Name: Chicken tacos with avocado crema
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, sliced into thin strips; 1/2 tsp salt; 1 tsp chili powder; 1 tsp cumin; 3/4 tsp garlic powder; 1 tsp canola oil; 1/4 cup avocado, pitted and peeled; 2 tbsp plain nonfat Greek yogurt; 1 tsp lime juice; 2 tsp water; 2 corn tortillas; 1.5 oz red cabbage, shredded; 1/3 cup fresh cilantro, chopped; 1/4 lime, cut into wedges

Nutrition

Per serving

454 calories

Protein: 48g; 40% of calories
Carbs: 36g; 31% of calories
Fat: 15g; 29% of calories

Instructions

Prep 20 min · Cook 0 min

In a small bowl, mash the avocado with a fork until mostly smooth. Stir in the Greek yogurt, lime juice, water, and a small pinch of the salt until creamy. Set aside.
In a medium bowl, toss the chicken strips with the chili powder, cumin, garlic powder, and 1/4 teaspoon of the salt until evenly coated.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer and cook for 3 to 4 minutes without moving. Flip the strips and cook for 3 minutes more until the chicken is opaque in the center. Done when opaque in the center, 165°F.
While the chicken cooks, warm the corn tortillas in a clean skillet over medium heat for 30 seconds per side until soft and pliable.
In a small bowl, toss the cabbage with a squeeze from the lime wedge. Fill the warm tortillas with the chicken and cabbage. Top with the avocado crema, cilantro, and the final pinch of salt. Serve with the remaining lime wedges.

Nutrition

Ingredients

Instructions

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