Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream
Number of Servings
      • 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
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

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