Use the spice rub on tofu or tempeh for a plant-based option that also boosts fiber.
1/2 cup cider vinegar
1/2 cup water
3/4 cup very thinly sliced red onion
3 cups thinly sliced red cabbage
1 tablespoon fresh lime juice
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
12 ounces boneless, skinless chicken breast tenders
8 (6-inch) corn tortillas
1 avocado, peeled and sliced
1/2 cup plain 2% reduced-fat Greek yogurt
4 teaspoons pepitas
Fresh cilantro leaves (optional)
Sliced radishes (optional)
Added sugars 0g
Calcium 10% DV
Potassium 18% DV
How to Make It
Bring vinegar and 1/2 cup water to a boil in a saucepan. Stir in onion. Remove from heat; let stand 15 minutes. Drain.
Combine cabbage, lime juice, 1 tablespoon oil, and 1/2 teaspoon salt in a large bowl; toss well. Let stand 15 minutes.
Combine chili powder, garlic powder, cumin, paprika, and remaining 1/2 teaspoon salt; rub over chicken. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add chicken to pan; cook until well browned and done, about 4 minutes per side. Cool slightly; shred chicken into large pieces.
Heat tortillas according to package directions. Divide chicken and slaw among tortillas; top evenly with onion, avocado slices, yogurt, and pepitas. Garnish with cilantro and radishes, if desired.
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