Chicken Tacos with Cabbage Salad and Yogurt Dressing

Ingredients

• Chicken Breast150 g
• Tortillas2 count (80 g)
• Tomato1/2 count (65 g)
• Corn1/4 unidad (63 g)
• Red Cabbage1 cup (90 g)
• Parsley1 tablespoon (4 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Shell the corn and boil for 10-12 minutes. Once ready, remove, drain and set aside.

2. 2

   Step 2

   Heat the pan over high heat. In the meantime, add salt and pepper to the chicken.

3. 3

   Step 3

   Once heated, add the oil and chicken breast.

4. 4

   Step 4

   Lower the heat to medium and cook each side for about 4-6 minutes or until browned.

5. 5

   Step 5

   Remove, let cool and cut.

6. 6

   Step 6

   For the salad: Cut the cabbage into thin strips. You can replace 1/3 with grated carrot.

7. 7

   Step 7

   For the dressing: Mix the plain yogurt with lemon juice, mustard and salt and pepper to taste.

8. 8

   Step 8

   Heat each side of the tortillas for 30 seconds so they are softer and easier to use.

9. 9

   Step 9

   On each tortilla: Place the chicken, cut tomato, some cabbage salad and parsley leaves. Pour the dressing on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Tacos with Cabbage Salad and Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.