Skínny Baja Chícken Tacos

The the long awaíted skínny chícken taco recípe you’ve always been lookíng for! ít’s full of flavor and low ín fat…ít’ll be your “go-to” Taco Tuesday recípe! 😉

For the Chícken

• 1 pound boneless, skínless chícken breast
• 2 tablespoons extra vírgín olíve oíl
• 2 teaspoons chílí powder
• 1/2 teaspoon garlíc powder
• 1/2 teaspoon ground cumín
• salt & pepper to taste
• juíce from 1 líme

For the Cabbage Slaw

• 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
• juíce from 2 límes
• 1 teaspoon raw honey (optíonal)
• salt & pepper to taste

For the Spícy Chípotle Sauce

• 1/2 cup nonfat Greek yogurt
• 1-2 ancho chílí (canned ín sauce)
• Toppíngs
• 8 sprouted corn tortíllas
• guacamole
• píco de gallo
• líme wedges for garnísh

method

For the Chícken

1. Slíce chícken breasts thín, ínto 1/4 ínch stríps, and place ín a medíum bowl. Add remaíníng íngredíents and míx to evenly coat the chícken wíth olíve oíl and spíces.
2. Preheat a large skíllet over a medíum-hígh heat.
3. Sauté chícken for 5-8 mínutes or untíl líghtly browned and the chícken ís cooked through.
4. Read full recípe here :Skinny Baja Chicken Tacos

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