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.
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
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
How to Make It
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.
Simple, quick, and tasty. To make this go a little more quickly, I skipped the "avocado mixture" and opted to use prepared guacamole (wholly guacamole 100 calorie packets - 1/2 a packet per person) and a small dollop of low fat sour cream. If I have time (and don't have guacamole packets to use up) I'll try the avocado-sour cream sauce. Also had a small amount of finely shredded Mexican cheese blend left over so we used about 1/2 T on each taco. Our version may have come out slightly above the calorie count here. My husband's only suggestions for next time was to use flour tortillas instead of corn, but that's just our personal taste. Served with homemade black bean & rice salad (1 can black beans, 3 cups cooked jasmine rice, and a dressing of extra virgin olive oil, lime juice, cilantro, finely diced red onion, minced garlic, and a pinch of salt & cayenne pepper).
These were awesome! The chicken was moist and very flavorful. I had already planned to make guacamole so we just used that instead of making the avacado cream. I did add a little bit of honey to balance out the lime in the slaw. It just tasted a little too limey and acidic for me. I highly recommend adding the honey it really made the slaw. Definately a do over!
Very yummy and I found it pretty simple to make. I make the slaw and avocado sauce a little ahead of time and the chicken at the last minute. Keep the pit in the avocado sauce if making ahead to prevent from browning. I also think that you can use whatever chili powder you have on hand and switch it up for a different flavor another time.
Another great summer recipe from C.L.! Make this with the Strawberry Avocado Salsa to kick it up even further! Be sure to use the corn tortillas as I think it adds extra flavor. Last time I made this I rubbed chicken breasts with the spice mixture (using extra ancho chile powder for spice / taste) and had my husband grill them. While I was prepping all the "extras" that go on these tacos and the salsa mentioned above, the chicken was resting & ready for slicing. I made extra chicken so we could have these again later in the week for leftover night and it worked out perfectly. The slaw is a must! Consider purchasing just regular "coleslaw" mix so you get some carrots and red cabbage; not only does it look pretty, but gives extra variety / health to this fresh dish. Enjoy!
This was a fantastic meal! I wouldn't change anything about it. It had a great mix of smokey from the ancho chili powder and tang from the slaw and avocado sauce. It paired great with black beans with cojita cheese sprinkled on top. It was a quick and delicious light summer weeknight meal! FIVE STARS!!!