Jicama
(shredded; cucumber can be used as a replacement)
1/4 cup
Red onion
(sliced thin)
1/4 cup
Cilantro (coriander)
(chopped)
1 pinch
Sea Salt
(to taste)
1 fruit
Lime
(juiced)
12 small tortilla(s)
Tortilla, corn
1 avocado(s)
Avocado
(sliced)
Instructions
Heat coconut oil in a large pan over medium heat.
Add garlic and sauté until tender.
Add chicken, jalapeño, cumin, allspice, and sea salt, and sauté until chicken is cooked all the way through and slightly browned.
Meanwhile, prepare the slaw. Add the shredded red cabbage, red onion, jicama, cilantro, sea salt, and fresh-squeezed lime to a medium-sized mixing bowl and toss.
Next, prepare the tortillas. Warm a pan over medium heat, add the tortillas one at a time and warm on both sides, approximately 30 seconds per side. Wrap warmed tortillas in a clean dish towel to keep warm.
To serve, top tortilla with chicken mixture, slaw, and a slice of avocado.
Notes:
Nutritional Highlight:
Chicken is a great source of lean protein which aids in muscle growth and repair.
