Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

By khojnicki

Ingredients

• 1 lb skinless, boneless chicken breasts, cut into 1/4" strips
• 3/4 tsp ancho chile powder
• 1/2 tsp garlic salt
• 1/4 tsp ground cumin
• Cooking spray
• 1/8 tsp grated lime rind
• 2 tbsp fresh lime juice, divided
• 1/4 c light sour cream
• 2 tbsp low fat milk
• 1/2 ripe peeled avocado, diced
• 2 c packaged angel hair slaw
• 1/2 c thinly sliced green onions
• 1/4 c chopped fresh cilantro
• 1 tbsp canola oil
• 1/4 tsp salt
• 8 6" 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 mins, stirring frequently. Remove chicken from the pan.

Combine rind, 1 tbsp juice and next three ingredients in a blender or food processor and process until smooth.

Combine remaining 1 tbsp juice, slaw, onions, cilantro, oil and salt, tossing to combine.

Heat tortillas according to directions. Divide chicken among tortillas, top with avocado mixture and 1/4 c slaw mixture.