Ancho Chicken Tacos With Cilantro Slaw And Avocado Cream Recipe

Name: Ancho Chicken Tacos With Cilantro Slaw And Avocado Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Ancho Chicken Tacos With Cilantro Slaw And Avocado Cream falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ancho Chicken Tacos With Cilantro Slaw And Avocado Cream

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