- In a pan, cook 1 diced chicken breast over medium heat.
- Add 1 cup of shredded cabbage and cook until wilted.
- In a small bowl, mix together 1/4 cup of sour cream, 1 tablespoon of black truffle oil, and a pinch of chili lime seasoning.
- Warm 4 tortillas in the microwave or on a pan.
- Assemble the tacos by filling each tortilla with the chicken and cabbage mixture, and topping with the black truffle crema.
- Garnish with microgreens and shaved Pecorino Romano cheese before serving. Enjoy!
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.