Skinny Baja Chicken Tacos

• Gluten free

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 1 Ancho chili
  • 1/2 Carrot
  • 1/2 tsp Garlic powder
  • 3 Lime, juice from
  • 1 Lime, wedges
  • 3/4 cup Napa cabbage
  • 3/4 cup Red cabbage

• Condiments

  • 1 Guacamole
  • 1 tsp Honey, raw
  • 1 Pico de gallo

• Baking & Spices

  • 2 tsp Chili powder
  • 2 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 8 Sprouted corn tortillas

• Dairy

  • 11 tbsp Greek yogurt, nonfat

Found on thelivefitgirls.com

Ingredients

• 1 pound boneless, skinless chicken breast
• 2 tablespoons extra virgin olive oil
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• salt & pepper to taste
• juice from 1 lime
• 3/4 cup red cabbage, shredded
• 3/4 cup Napa cabbage, shredded
• 1/2 shredded carrot (about 1 large carrot)
• 3 tablespoons nonfat Greek yogurt
• juice from 2 limes
• 1 teaspoon raw honey (optional)
• salt & pepper to taste
• 1/2 cup nonfat Greek yogurt
• 1-2 ancho chili (canned in sauce)
• 8 sprouted corn tortillas
• guacamole
• pico de gallo
• lime wedges for garnish

Directions

• Slice chicken breasts thin, into 1/4 inch strips, and place in a medium bowl. Add remaining ingredients and mix to evenly coat the chicken with olive oil and spices. Preheat a large skillet over a medium-high heat. Sauté chicken for 5-8 minutes or until lightly browned and the chicken is cooked through.
• While the chicken in cooking prepare the cabbage. Combine all ingredients in a medium bowl and set aside.
• In a blender or food processor, combine ingredients until smooth. Spoon mixture into a plastic baggy and cut the corner off to open a 1/4 inch.
• Arrange chicken, cabbage slaw, pico de gallo, and guacamole on a corn tortilla. Pipe the chipotle sauce over each taco, drizzle with lime juice, and enjoy! 🙂