Chicken Tacos With Cilantro Slaw and Avocado Cream |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 4 |
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My two favorite chile powders=ancho and chipotle. Also, be sure to use the corn tortillas as I think it adds extra flavor. Ingredients:
1 lb boneless skinless chicken breast, cut into 1/4-inch strips |
1 1/2 teaspoons dried ancho chile powder (to taste) or 1 1/2 teaspoons dried chipotle powder (to taste) |
1/2 teaspoon garlic powder |
1/2 teaspoon ground cumin |
salt |
cooking spray or vegetable oil |
1/8 teaspoon grated lime zest |
2 tablespoons fresh lime juice, divided |
1/4 cup sour cream |
2 tablespoons milk |
1/2 ripe peeled avocado, diced |
2 cups packaged angel hair coleslaw |
1/2 teaspoon honey (optional) |
1/2 cup thinly sliced green onion |
1/4 cup chopped fresh cilantro |
1 tablespoon canola oil |
1/4 teaspoon salt |
8 (6 inch) corn tortillas |
cotija cheese, shredded (optional) |
Directions:
1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic, cumin and salt. Coat pan with cooking spray or vegetable oil. Add chicken to pan; cook about 3-4 minutes, stirring frequently. Remove chicken from pan.
2. Combine zest, 1 tablespoon juice and next 3 ingredients (through avocado) in a food processor; process until smooth.
3. Combine remaining 1 tablespoon juice, 1/2 teaspoon honey, coleslaw, green 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, 1/4 cup slaw mixture and shredded cojita cheese.
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