Grilled Chicken Tacos with Mango Slaw

Ingredients

2 tsps Coconut Oil

1 1/4 lbs Chicken Thighs (boneless, skinless)

1 tsp Cumin

1 tsp Paprika

1 tsp Sea Salt (divided)

4 cups Green Cabbage (finely sliced)

1 Mango (diced)

2 tbsps Cilantro (minced)

8 Corn Tortilla (medium)

Directions

1. Heat the oil in a skillet over medium-high heat. Season both sides of the chicken with the cumin, paprika, and half of the salt.

2. Add the chicken to the skillet and cook for seven to eight minutes per side. When fully cooked, remove the chicken from the skillet and set aside to rest for five minutes before slicing.

3. Meanwhile, in a mixing bowl combine the sliced cabbage, mango, cilantro, and the remaining salt. Mix well.

4. Fill each tortilla with the sliced chicken and mango slaw. Enjoy!

NOtes

• Leftovers. Store the taco components separately. The chicken will keep well in the refrigerator for three to four days. The mango slaw is best enjoyed within one to two days.

• Serving Size. One serving size is equal to two tacos.

• No Chicken Thighs. Substitute chicken breast or ground chicken.

• Save Time. Use bagged coleslaw mix and frozen mango chunks.

• More Flavor. Top with red onions and additional cilantro.

• Make It Spicy. Add sliced jalapenos.

• No flour or corn (avoid GMOs). Sub a lettuce wrap for the tortilla or omit the tortilla and make it into a salad