Ancho Chicken Tacos

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings (serving size: 2 tacos)
Total: 

Recipe Time

Total: 20 Minutes 

Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 11.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 2.4g
  • Protein: 30g
  • Carbohydrate: 25.3g
  • Fiber: 5.1g
  • Cholesterol: 72mg
  • Iron: 1.3mg
  • Sodium: 385mg
  • Calcium: 80mg

  • Preparation
  • 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips $
  • 3/4 teaspoon ancho chile powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground cumin
  • Cooking spray $
  • 1/8 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice, divided
  • 1/4 cup light sour cream $
  • 2 tablespoons 1% low-fat milk $
  • 1/2 ripe peeled avocado, diced $
  • 2 cups packaged angel hair slaw
  • 1/2 cup thinly sliced green onions $
  • 1/4 cup chopped fresh cilantro $
  • 1 tablespoon canola oil $
  • 1/4 teaspoon salt
  • (6-inch) corn tortillas
  1. 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. 2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
  3. 3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
  4. 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.

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