# Chicken Street Tacos

> Chili-lime seared chicken in warm corn tortillas with avocado and crunchy cabbage.

Serves 4. Prep 10 min, cook 15 min. dinner; gluten-free, dairy-free, high-protein, kid-friendly. Contains: chicken.

Nutrition per serving (USDA FoodData Central): 450 calories, 38 g protein, 44 g carbs, 15 g fat, 9 g fiber, 980 mg sodium.

## Ingredients

- 1 1/4 lb chicken breast, cut into thin strips
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tbsp olive oil
- 12 corn tortillas
- 4 oz red cabbage, thinly shredded
- 1 avocado, sliced
- 2 tbsp lime juice
- 1/4 cup cilantro, chopped
- 1/2 red onion, finely diced
- 1/2 cup salsa

## Instructions

1. Toss the chicken with the chili powder, cumin, garlic powder, salt and 1 tablespoon of the lime juice.
2. Heat the oil in a large skillet over medium-high heat. Cook the chicken 6 to 8 minutes, stirring, until browned and cooked through.
3. Warm the tortillas in a dry skillet for 30 seconds per side, or wrap in a damp towel and microwave 30 seconds.
4. Toss the cabbage with the remaining lime juice and a pinch of salt.
5. Fill each tortilla with chicken, cabbage, avocado, red onion, cilantro and salsa. Serve right away.

recipe_id: `chicken-street-tacos` (use with the Mise MCP tools build_shopping_list and log_calories)