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.

How to Make It

Step 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.

Step 2

Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.

Step 3

Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.

Step 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.

Ratings & Reviews

KathrynNC's Review

Laura56
May 23, 2011
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).

ttsholland
July 04, 2017
Bless you both. Love this story. (my husband and I got engaged after dating for 4 months and we just celebrated our 50th wedding anniversary.)

lakota21638's Review

jmeleeS
July 21, 2011
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!

chefrn's Review

Purduekel
May 09, 2011
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.

rtravis's Review

user
May 06, 2011
I thought these were great. We actually used chipotle chili powder instead of ancho. And the slaw and dressing both had a nice tang to them. We will definitely make these again!

jmeleeS's Review

gtg599y
June 15, 2011
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!

LPSprague's Review

LeslieKo
January 18, 2012
N/A

ChefAmandaLynn's Review

MsMargee
May 05, 2011
The slaw and chicken were awseome, unfortunatly I can't review the avocado cream because the avocado I had was as hard as a rock, so I served the sour cream sauce sans the avocado.

CookinColleen's Review

ashleyb82
June 15, 2011
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!!!

carolfitz's Review

CookinColleen
June 19, 2014
Very easy, great combo of flavors & textures. Made to recipe except used a whole small avocado rather than a half. Served with refried red beans/green chiles & grilled corn on the cob.