Categories: Mexican

Ingredients

• 1/2 cup cider vinegar
• 1/2 cup water
• 3/4 cup very thinly sliced red onion
• 3 cups thinly sliced red cabbage
• 1 tbsp fresh lime juice
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 3/4 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 12 oz. boneless chicken breast tenders
• 8 (6-inch) corn tortillas
• 1 avocado, peeled and sliced
• 1/2 cup plain Greek yogurt
• 4 tsp pepitas
• Fresh cilantro leaves
• Sliced radishes

Directions

1. Bring vinegar and 1/2 cup water to a boil in a saucepan. Stir in onion. Remove from heat; let stand 15 minutes. Drain.

2. Combine cabbage, lime juice, 1 tbsp oil and 1/2 tsp salt in a large bowl; toss well. Let stand 15 minutes.

3. Combine chili powder, garlic powder, cumin, paprika, and remaining 1/2 tsp salt; rub over chicken. Heat remaining 1 tbsp oil in a large nonstick skillet over medium-high. Add chicken to pan; cook until well browned and done, about 4 minutes per side. Cool slightly; shred chicken into large pieces.

4. Heat tortillas as directed. Divide chicken and slaw among tortillas; top evenly with onion, avocado slices, yogurt and pepitas. Garnish with cilantro and radishes.

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