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6 servings
Ingredients
• 2 lbs. chicken breast, sliced into 1-inch by 3-inch strips• 2 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp onion powder
• 6 tsp lime juice
• 1½ cups red bell pepper, sliced
• 1½ cups yellow bell pepper, sliced
• 1 cup scallions, chopped into 1-inch pieces
• 1 medium onion sliced into slivers.
• 2 cloves garlic, sliced
• 5 cups riced cauliflower
• 3 large eggs
• ¼ tsp salt
• ½ cup reduced-fat shredded cheddar cheese
• 6 oz. low-fat plain Greek yogurt
• 1 avocado, sliced
• 6 lime wedges
Directions
1. Toss chicken strips with smoked paprika, onion powder, chili powder and lime juice.2. Add chicken to the slow cooker and add bell peppers, garlic, onion and scallions. Toss till combined.
3. Cover and cook and on high for 4-6 hours.
4. To make Cauliflower Tortillas, spread the cauliflower onto a backing sheet lined with a silicon liner or parchment paper and back at 425 F for 30 minutes or until golden brown. Remove from oven and let it cool down.
5. In a paper towel or kitchen towel, squeeze out excess liquid. Mix the cauliflower with eggs and salt.
6. Using 1/3 cup measure make tortillas into 6” rounds on the lined sheet pan. Bake at 400 degrees for 8 minutes.
7. Serve tortillas with 6 oz of chicken strips and 1/2 cup of veggies. Top each tortilla with a light sprinkle of cheddar cheese (4 tsp’s),1 oz of plain Greek yogurt, and 1 oz of avocado.
8. Serving is the 1 taco per person with a lime wedge
Enjoy!
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