Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Create authentic Mexican-style tacos by cooking the chicken in a mixture of ancho chili powder and cumin and serving over corn tortillas topped with slaw and avocado cream. Ingredients:
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips |
3/4 teaspoon ancho chile powder |
1/2 teaspoon garlic salt |
1/4 teaspoon ground cumin |
cooking spray |
1/8 teaspoon grated lime rind |
2 tablespoons fresh lime juice, divided |
1/4 cup light sour cream |
2 tablespoons 1% low-fat milk |
1/2 ripe peeled avocado, diced |
2 cups packaged angel hair slaw |
1/2 cup thinly sliced green onions |
1/4 cup chopped fresh cilantro |
1 tablespoon canola oil |
1/4 teaspoon salt |
8 (6-inch) corn tortillas |
Directions:
1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.
2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
4. Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.
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