Monday Night Chicken Tacos

Ingredients

For the Chicken

2 -3 chicken breasts

2 tablespoons dijon mustard

½ teaspoon garlic powder

1 teaspoon cumin

Olive oil spray

Cabbage Slaw

1 bag shredded cabbage (approx 4 cups)

½ cup radishes, sliced

1 lime, juiced 

½ jalapeño, seeds removed and diced finely (optional)

1 tablespoon olive oil

¼ cup cilantro, chopped

1/4 teaspoon salt

Spicy Mayonnaise

1 cup mayonnaise

1 ½ tablespoon sriracha sauce

For the Tortilla

4 -5 flour tortilla shells

Sheeps milk feta cheese

Sliced avocados

Method

1. Preheat oven to 425 degrees F and grease an 8x8 pan. Season chicken with cumin, garlic, salt, pepper, dijon mustard and a few sprays of olive oil. Cook for 25-30 minutes, or until completely cooked through.Once cooked & slightly cooled, dice into small bite sized pieces.

2. While the chicken cooks, prepare your slaw. In a small bowl, whisk together lime juice, diced jalapeños, salt, olive oil and cilantro. Toss in cabbage, radishes and mix until combined. Set aside.

3. Next, make your mayonnaise by combining both ingredients in a small mason jar and whisking until combined. You control how spicy you want this - so if you like a little more heat, keep squeezing and testing.

4. On medium - high heat, pan sear your tortilla shells for 60 seconds on each side.

5. Assembly time! Spread some spicy mayonnaise on the bottom of each shell, top with cabbage slaw, diced chicken, sheep milks feta and avocado.

---

Recipe Notes

• calories will vary depending on how much chicken, mayo and cheese you use per tortilla. weigh everything and track in your app.

• my absolute favourite taco shells are from whole food called “Lita’s flour tortillas”.

• to shave off time, buy yourself pre cooked chicken (rotisserie) and shred with a fork. will taste just as good.

• if you like taco seasoning, feel free to season your chicken breasts with that instead of the above.

• remember, the more you add, the more macronutrients you will need to calculate.