Ingredients:

  • 1.5 lb boneless skinless chicken breasts, diced into 1-inch cubes
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup low-fat cottage cheese
  • 1 tbsp lime juice
  • 1 tsp sriracha
  • 1 pinch salt
  • 8 small corn tortillas
  • 2 cups shredded red cabbage
  • 1/2 cup diced red onion
  • 1/4 cup fresh cilantro, chopped
  • 1 medium lime, cut into wedges

Instructions:

  1. In a medium bowl, toss the diced chicken with avocado oil, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper until evenly coated.
  2. Heat a skillet over high heat. Add the chicken in a single layer and sear for 3-4 minutes per side without moving the meat, until a deep mahogany crust forms and internal temperature reaches 165°F (74°C).
  3. While the chicken rests, place the low-fat cottage cheese, lime juice, sriracha, and a pinch of salt into a blender. Process on high until completely smooth.
  4. Warm the tortillas in a dry pan for 30 seconds per side.
  5. Assemble by spreading a tablespoon of the protein cream on the base of each tortilla, adding the seared chicken, and topping with shredded cabbage, red onion, and cilantro. Finish with a squeeze of fresh lime.