Ancho Chicken Tacos With Cilantro Slaw and Avocado Cream |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Based on a Cooking Light recipe with some adaptations that I made not so light. 8-) Note: To make lighter you can sub flour tortillas, but the authenticity is with the corn tortillas. Ingredients:
1 lb boneless skinless chicken breast, cut into 1/4-inch strips |
3/4 teaspoon dried ancho chile powder (can sub 3/4 teaspoon dried chipotle powder) |
1/2 teaspoon garlic salt |
1/4 teaspoon ground cumin |
cooking spray (or a swipe of 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 angel hair coleslaw |
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 (or flour 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 - 5 minutes, stirring frequently. Remove chicken from pan.
2. Combine zest, 1 tablespoon juice and sour cream, milk and avocado in a blender or food processor; process until smooth.
3. Combine remaining 1 tablespoon lime juice, coleslaw, green onions, cilantro, oil and salt, tossing to coat.
4. Heat tortillas according to directions. (Note: If using flour tortillas, those taste best crisped in a saute pan.) 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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