Rating: 4.5 stars
55 Ratings
  • 5 star values: 30
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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.

Maureen Callahan
Recipe by Cooking Light May 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

319 calories; fat 11.6g; saturated fat 2.3g; mono fat 5.5g; poly fat 2.4g; protein 30g; carbohydrates 25.3g; fiber 5.1g; cholesterol 72mg; iron 1.3mg; sodium 385mg; calcium 80mg.
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