Ancho Chicken Tacos With Cilantro Slaw and Avocado

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 lb boneless skinless chicken breast, cut into 1/4-inch strips; ¾ teaspoon dried ancho chile powder (can sub 3/4 teaspoon dried chipotle powder); ½ teaspoon garlic salt; ¼ teaspoon ground cumin; cooking spray (or a swipe of vegetable oil); ⅛ teaspoon grated lime zest; 2 tablespoons fresh lime juice, divided; ¼ cup sour cream; 2 tablespoons milk; 12 ripe peeled avocado, diced; 2 cups angel hair Coleslaw; ½ cup thinly sliced green onion; ¼ cup chopped fresh cilantro; 1 tablespoon canola oil; ¼ teaspoon salt; 8 (6 inch) corn tortillas (or flour tortillas)

Servings: persons

1 lb boneless skinless chicken breast, cut into 1/4-inch strips
¾ teaspoon dried ancho chile powder (can sub 3/4 teaspoon dried chipotle powder)
½ teaspoon garlic salt
¼ teaspoon ground cumin
cooking spray (or a swipe of vegetable oil)
⅛ teaspoon grated lime zest
2 tablespoons fresh lime juice, divided
¼ cup sour cream
2 tablespoons milk
12 ripe peeled avocado, diced
2 cups angel hair Coleslaw
½ cup thinly sliced green onion
¼ cup chopped fresh cilantro
1 tablespoon canola oil
¼ teaspoon salt
8 (6 inch) corn tortillas (or flour tortillas)

1
Heat a large skillet over high heat.
2
Sprinkle chicken evenly with chile powder, garlic salt, and cumin.
3
Coat pan with cooking spray.
4
Add chicken to pan; cook 4 - 5 minutes, stirring frequently.
5
Remove chicken from pan.
6
Combine zest, 1 tablespoon juice and sour cream, milk and avocado in a blender or food processor; process until smooth.
7
Combine remaining 1 tablespoon lime juice, coleslaw, green onions, cilantro, oil and salt, tossing to coat.
8
Heat tortillas according to directions.
9
(Note: If using flour tortillas, those taste best crisped in a saute pan.)
10
Divide chicken mixture evenly among tortillas.
11
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, cut into 1/4-inch strips, ¾ teaspoon dried ancho chile powder (can sub 3/4 teaspoon dried chipotle powder), ½ teaspoon garlic salt, ¼ 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.

That's it — enjoy your meal!

Ancho Chicken Tacos With Cilantro Slaw and Avocado Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions