½ cup Cider Vinegar
½ cup Water
¾ cup very thinly sliced Red Onion
3 cups thinly sliced Red Cabbage
1 tablespoon fresh Lime Juice
2 tablespoons Olive Oil, divided
1 teaspoon kosher Salt, divided
¾ teaspoon Chili Powder
½ teaspoon Garlic Powder
½ teaspoon Ground Cumin
½ teaspoon Smoked Paprika
12 ounces boneless, skinless Chicken Breast Tenders
8 (6-inch) Corn Tortillas
1 Avocado, peeled and sliced
½ cup plain 2% reduced-fat Greek Yogurt
4 teaspoons Pepitas
Fresh Cilantro Leaves, (optional)
Bring vinegar and ½ cup water to a boil in a saucepan. Stir in onion. Remove from heat; let stand 15 minutes. Drain.
Combine cabbage, lime juice, 1 tablespoon oil, and ½ teaspoon salt in a large bowl; toss well. Let stand 15 minutes.
Combine chili powder, garlic powder, cumin, paprika, and remaining ½ teaspoon salt; rub over chicken. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add chicken to pan; cook until well browned and done, about 4 minutes per side. Cool slightly; shred chicken into large pieces.
Heat tortillas according to package directions. Divide chicken and slaw among tortillas; top evenly with onion, avocado slices, yogurt, and pepitas. Garnish with cilantro and radishes, if desired.