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Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield 4 servings (serving size: 2 tacos)
Create authentic Mexican-style tacos by cooking the chicken in a mixture of ancho chili powder and cumin and serving over corn tortillas topped with slaw and avocado cream.

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

Nutrition Information

  • calories 319
  • fat 11.6 g
  • satfat 2.3 g
  • monofat 5.5 g
  • polyfat 2.4 g
  • protein 30 g
  • carbohydrate 25.3 g
  • fiber 5.1 g
  • cholesterol 72 mg
  • iron 1.3 mg
  • sodium 385 mg
  • calcium 80 mg

How to Make It

  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.