Taco Tuesday night? No problem. Try these low sodium chicken tacos! Spiced grilled chicken breasts and creamy, zesty slaw come together in less than 30 minutes.
Pair with a fresh salad (total carbohydrate approx 1.76g) and ear of roasted corn (total carbohydrates 27g)
Ingredients
or12 oz of chicken breast, skinless, boneless, raw (339 g)
or2 tsps of seasoning mix, dry, taco, original (6 g)
or1 tablespoon of oil, olive, salad or cooking (14 g)
or1 cup of shredded cabbage, raw (70 g)
or1 cup of grated carrots, raw (110 g)
or4 tbsp of yogurt, Greek, plain, nonfat
or1/4 tbsp of vinegar, cider (4 g)
or4 outer leaves of lettuce, green leaf, raw (96 g)
or1/2 cup of coriander (cilantro) leaves, raw (8 g)
or1/2 cup, sliced of avocados, raw, all commercial varieties (73 g)
or4 corn tortillas, ready-to-eat (96 g)
Preparation
1.
Heat a large grill pan over medium heat. While the pan is heating up, coat the chicken breasts in the olive oil and taco seasoning.
2.
Grill the chicken breasts until cooked through.3.
While the chicken is grilling, mix together the coleslaw mix with greek yogurt, cider vinegar, Mix until everything is well-coated, then chill in the refrigerator until the chicken is done.4.
Once the chicken is cooked, remove from the pan and allow it to rest for 5 minutes, then use two forks to shred into rough chunks.5.
Assemble your tacos by adding chicken, coleslaw and avocado slices to the corn tortilla (you can use lettuce instead). 6.
Squeeze lime juice over tacos and enjoy. 
