INGREDIENTS 

• 4 oz rotisserie chicken, shredded

• 2 corn tortillas

• 1 cup green cabbage, thinly sliced

• 1/4 cup yogurt, plain, whole milk

• 1 Tbsp cilantro, finely chopped

• Juice from 1 lime

• Kosher salt

INSTRUCTIONS 

Shred chicken and set aside (this is easiest when it’s warm; save bones for bone broth — video to come). Make a simple slaw with cabbage, juice from 1/2 lime, and a few pinches of kosher salt.

Make a lime crema with yogurt, remaining lime juice, and a few pinches of kosher salt.

Assemble tacos with chicken, slaw, salsa, lime crema, and cilantro.

Get more recipes and resources — join my substack newsletter!

Paying subscribers receive:

• Exclusive recipe drop every Saturday morning

• Once monthly one-week meal plan

• Nutrition education and resources

• Weekly Five Things post

• Access to all past recipes on the website

Unpaid subscribers receive a recipe drop once monthly and my weekly Five Things post.

This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.