Chicken Tacos with Avocado Crema

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Servings:

• Recipe serving size: 2 tacos
• Number of servings: Adjust Reset

Ingredients:

• 1 ripe, fresh avocado, halved, pitted, peeled and roughly chopped
• 1/4 cup plain, non-fat Greek yogurt
• 1 tsp. fresh lime juice
• 1 tsp. salt, divided
• 1 lb. ground chicken
• 1 cup yellow onion, finely chopped (1 small onion)
• 1 jalapeño pepper, seeded, finely chopped
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 8 corn tortillas, warm
• 2 cups red cabbage, finely shredded
• 1 cup loosely packed baby spinach
• Cilantro for garnish (optional)
• 1 ripe, fresh avocado, halved, pitted, peeled and cut into quarters

Instructions:

1. In a food processor or blender, place avocado, yogurt, lime juice and 1/4 teaspoon salt
2. Blend until very smooth.
3. If needed, add water, 1 teaspoon at a time, until mixture is just thin enough to pour and set aside.
4. In a large non-stick skillet, over medium-high heat, sauté the chicken, onion, jalapeño, oregano, cumin and remaining 1/4 teaspoon salt.
5. Cook, stirring to break up bigger pieces, until chicken is lightly browned and cooked through, about 5 minutes.
6. Remove from heat and set aside.
7. Fill the tortillas with equal amounts of cabbage, spinach and chicken, then spoon avocado crema over each taco.
8. Garnish with cilantro, if desired, and serve immediately.