Recipes Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream (Entree)

Number of Servings
4
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 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

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

Instructions

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.  Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.  Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.  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.  

Nutrition Information

319 Calories, 11g Fat, 30g Protein, 25g Carbohydrate, 5g Fiber, 72mg Cholesterol, 1.3mg Iron, 385mg Sodium