1 poundskinless, boneless chicken breasts, cut into 1/4-inch strips$
3/4 teaspoonancho chile powder
1/2 teaspoongarlic salt
1/4 teaspoonground cumin
1/8 teaspoongrated lime rind
2 tablespoonsfresh lime juice, divided
1/4 cuplight sour cream$
2 tablespoons1% low-fat milk$
1/2 ripe peeled avocado, diced$
2 cupspackaged angel hair slaw
1/2 cupthinly sliced green onions$
1/4 cupchopped fresh cilantro$
1 tablespooncanola oil$
8 (6-inch) corn tortillas
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.
2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
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.