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.
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.)
Thank you so much for this recipe!! I made it for dinner tonight and it was a huge success! My husband gave it 2 thumbs up. Everything paired so well together - my favorite parts were the ancho chili powder and the cilantro slaw. I will be making this again - and again - and again!
This instantly become our favorite dinner. I was dating this guy who I was quickly falling for. One night I decided to make him dinner and I found this recipe. 4 months later we were engaged and are now married and expecting our first baby!
I ended up marinating the chicken in a fajita marinade and grilling it but I absolutely LOVE this recipe!
My family loves these. Quick and easy on a weeknight. We usually serve with sliced fruit on the side. This is definitely on our regular rotation.
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.
Love this fresh and flavorful recipe!
We really enjoyed this. The chicken had tremendous flavor, even though the spice combo only had a very small amount of salt. I did need to add salt to the crema, but other than that, delicious, light, but filling.
We had no leftovers!!! I loved the avocado lime sauce. I was afraid my family wouldn't like the cabbage since I can never get them to eat coleslaw, but they all did. So simple yet so good. I didn't have ancho powder so I used plain chili powder and added some cayenne for a kick. We love spicy food so I increased the seasoning on the chicken.
This was very fast for a week night dinner and tasted like something ordered from a restaurant! I misread the instructions and ended up mixing the avocado cream with the slaw mixture. It ended up great since I skipped the extra oil and found eating the tacos was a lot less messy!
Loved it!! I couldn't find ancho chile powder, so I used part chile powder and part smoked paprika and a bit of cayenne. I sautéed the chicken in two batches so that they would brown nicely. I used a hand blender to make the avocado mixture, easier clean up. The avocado cream is fantastic! I will absolutely make this again, and I will try it with fish as well.
Yum! I don't eat meat so I substituted Quorn Chicken Substitute. It was fantastic - especially the avocado cream. Even the meat eaters in the family loved this substitution.
There are many other dishes I would prefer for Mexican instead of this one.
I love the slaw and the avocado cream. I found the chicken to be a bit bland; I'll spice it up more next time. However, I used garlic powder not garlic salt which may have affected the flavor. I also substituted leftover rotisserie chicken. I am looking forward to making this again with grilled fish in place of chicken. I might make it again with chicken, but if I do I will kick up the amount of ancho chile powder and also add some cayenne or some hot sauce. The slaw and avocado cream are reason enough to make this again.
Made this and loved them. I added a bit of the seasoning mix to the slaw for an extra flavor boost.
Keeper!
We thought it was great! I have prepared this a few ways already since I discovered the recipe a few weeks ago. 1. Tacos like the recipe states accompanied by the C.L. Strawberry Avocado Salsa, YUM! 2. Fish fillets with the same seasoning, no taco shells, served them with the slaw, sauce and a homemade black bean salsa. 3.Chicken but skipped the taco shells and served it with the slaw, sauce and corn meal muffins. I think the shells add calories I can do without. Other tips, I used McCormick's Grill Mates Fiery 5 Pepper seasoning in place of the Ancho chili powder. I skip the sour cream and substitute plain Greek yogurt (much better nutritionally than sour cream). I also use a whole avocado in the sauce. The slaw portion makes a great addition to any Mexican dish!
These tacos are great & a quick weeknight meal! I am now making this slaw for every kind of taco and absolutely love it. I added 1 chopped fresh jalapeno to the slaw.
Very good tacos which, even better, were super quick to prepare for a weeknight meal. I think the only change I'd make for next time would be to cook the chicken as a whole breast, and then slice afterward - even cooking only 4 min., chix got a tiny bit overcooked.
This was amazing and we threw it together in about 10 minutes!
Great and light.
I really liked the flavor of the slaw! The spices on the chicken were good too. A very good meal that I will make again.
I altered the cooking order in this so that some of the flavors would blend more completely. I made the slaw first (using shredded cabbage instead of the angel hair slaw), then the avocado cream. I heated the tortillas in a tortilla warmer while cooking the chicken in our wok. Came together beautifully. I haven't tried it yet, but DH suggested that you could substitute fish or shrimp for the chicken. This really does make a killer taco!
This is a great, easy recipe. I've made it a few times and even adapted it to make it into a salad instead of tacos.
These were really nice. Will add a touch of honey to the avocado cream as mentioned earlier. Cojito cheese (mexican cheese) might be a nice addition in the future as well.
Excellent. Very simple and quick to pull together. Chicken was amazing. I will probably double chicken next time so we have leftovers as there was a lot of slaw left.
For those (like me) who don't appreciate the taste of cilantro, I've found substituting ground coriander (1:4 ratio - 1/4 tsp per 1 tsp fresh) helpful, where appropriate. I also used La Tortilla Factory Smart & Delicious tortillas (one per serving) instead of corn tortillas. Delicious!
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!
I make this almost every week! I alternate between using chicken and shrimp or doing both! I like to add a bit of jalapeno to the slaw to spice it up! I also use non-fat sour cream and non-fat milk instead and it is just as delicious. I do at a pinch of salt to the cream sauce. LOVE IT!
Made this last night, it was a hit. Did not know wat angel slaw was and couldn't find in store so substituted finely shredded iceberg lettuce. I also substituted chipotle chili for the ancho. Did not find it too time consuming even with having to chop the slaw myself. Definitely a keeper and a nice change from our usual fajitas
I have to admit that I'm not a big cilantro fan, but with some simple substitutions this dish turned out fabulous! My wife raves about the avocado cream. So, onto the substitutions. For the slaw, I skipped the cilantro and the canola oil and substituted red wine vinegar. On another occasion I used balsamic vinegar. Both worked wonderfully.
I had these at CL Supper Club last month and enjoyed them there. I made them tonight and everyone thoroughly enjoyed them in my house. I had to add a little more milk to the avocado cream mixture due to the mixture being a little too thick in my blender (that could be the blender's fault though). I will definitely use the cilantro slaw mixture again when making fish tacos. The recipe was excellent!
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!!!
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!
My family loved this recipe. I also replaced the chicken with tilapia. I brushed the pan and the fish with the oil and then sprinkled the seasoning over the top and baked the fish. I actually liked this better than the chicken.
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).
We loved these, the only thing I'd change is to spread the avocado mixture onto the tortilla THEN add the chicken and slaw - that way the flavours are better distributed. I also heat the corn tortillas till hard/crisp, we love the crunch
We are making these again and soon! Delicious as is! My 4 kids (ages 3-12) all loved them as well. We grilled the chicken and the tortillas for a nice light summertime meal. I bought chicken tenders and cut them in half which saved some time. This took no time to make. Great for a weeknight meal.
This was better than I thought it would be, while I was making it. I will definitely make them again. I thought it was pretty simple and not time-consuming. I was pleasantly surprised when I sat down to enjoy! Great with black beans on the side.
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.
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!
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.
I agree with mandofan that it was a bit time-consuming, but I didn't mind because I was making Spanish rice with brown rice that took 40 minutes. I followed the recipe as written, except I toned down the amount of ancho chili for my 2 and 4 year old boys. They were great and even my picky, green veggie-phobic husband ate them with the cabbage slaw!
Very good, though far more time consuming than CL says. Seriously, do they even include the time it takes to clean? No. Anyway, these are quite tasty. Everything comes together wonderfully. Basically, if you went to a nice Mexican place that did upscasle versions of classics, this would be the kind of thing to expect. It's a restaurant quality recipe. I did make a few changes. First off I doubled the sauce and added a smidge more than the amount called for, but not much more. Also, I grilled the chicken. I cooked two chicken breasts (approx. .65 pounds each) for 5 minutes on one side, 5 on the other, and then three more minutes on the other side. All covered. All over coals that started at med-hi (patient 5 second hand count). This came out to exactly 165 and was moist and flavorful. For more flavor, I added a small cast-iron smoked box with soaked mesquite chips. This was excellent!
