Ancho Chicken Tacos with Cilantro Slaw & Avocado Cream

By ctaubenheim

Ingredients

• 1 lb. skinless boneless chicken breasts, cut into 1/4 inch strips
• 3/4 tsp ancho chile powder
• 1/2 tsp garlic salt
• 1/4 tsp ground cumin
• cooking spray
• 1/8 tsp grated lime peel
• 2 Tbsl frseh lime juice, divided
• 1/4 cup light sour cream
• 2 Tbsp 1% low fat milk
• 1/2 ripe peeled avocado, diced
• 2 cups pkdg angel hair slaw
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 1 Tbsp canola oil
• 8 6inch corn tortillas

Preparation

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.

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

Combine remaining 1 Tbsp 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 Tbsp avocado mixture and 1/4 cup slaw mixture.