Baja Taco Bowl Meal Prep
You can use chicken or fish here! The slaw is a must. Serve on rice or with corn tortillas.
Servings 4
Ingredients
- 8 corn tortillas or 4 if yours are thick enough
For the chicken:
- 680 grams skinless, boneless chicken breast 3 large breasts
- 1 tbsp high heat cooking oil grapeseed, avocado, coconut, etc.
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
For the slaw:
- 250g bag red cabbage slaw
- 1/2 large red onion, sliced
- 1 cup diced fresh pineapple or mango fresh or frozen and thawed
- 2 tbsp lime juice
- 1/2 tsp sea salt or to taste
- 1/2 tbsp oil avocado, olive, grapeseed, etc.
For the Baja sauce:
- 1/2 cup greek yogurt
- 2 tbsp mayonnaise
- 1 chipotle pepper in adobo
- 2 tbsp adobo sauce, from can
- 1/2 tsp garlic powder
- 1/2 tsp sea salt or to taste
Instructions
For the Chicken:
- Slice chicken lengthwise into thin strips
- Season chicken with all ingredients except oil
- Heat oil in pan over medium-high, add chicken when oil is hot and saute for 6-8 minutes until cooked through, set aside.
For the slaw:
- Place all ingredients in a large bowl and toss to coat, set aside
For the sauce:
- Mush chipotle pepper with a fork, or chop if necessary
- Add all ingredients to a bowl and stir to combine
To assemble the boxes:
- Place 1/4 of the chicken in each box, add 1/4 of the slaw and top with sauce! If you are using rice, put it on the bottom, otherwise, add a corn tortilla in a ziptop bag or separate container to prevent it from getting soggy