Ancho Chicken Tacos With Cilantro Slaw And Avocado Cream Recipe

Ingredients for Ancho Chicken Tacos With Cilantro Slaw And Avocado Cream

• Boneless Skinless Chicken Breast
• Dried Ancho Chile Powder
• 1 tbsp garlic salt
• Ground Cumin
• Cooking Spray
• Lime Zest
• Fresh Lime Juice
• ½ cup sour cream
• ¼ cup milk
• 1 ripe avocado
• 2 cups shredded cabbage
• Green Onion
• Fresh Cilantro
• Canola Oil
• ½ tsp salt
• Corn Tortillas

How to Make Ancho Chicken Tacos With Cilantro Slaw And Avocado Cream

1. Heat a large skillet over medium-high heat.
2. In a bowl, toss 1.5 lbs boneless, skinless chicken breasts with 2 tbsp ancho chile powder, 1 tbsp garlic salt, and 1 tbsp ground cumin.
3. Coat the pan with cooking spray.
4. Add the chicken to the pan and cook for 4-5 minutes per side, stirring frequently, until cooked through.
5. Remove chicken from pan and shred with two forks.
6. While chicken cooks, prepare the avocado cream: Combine ½ cup sour cream, ¼ cup milk, 1 ripe avocado, zest and juice of 1 lime (reserve 1 tbsp juice for slaw), in a blender or food processor until completely smooth.
7. For the cilantro slaw: In a medium bowl, combine 2 cups shredded cabbage, ½ cup chopped cilantro, 2 green onions (thinly sliced), 1 tbsp lime juice, 1 tbsp olive oil, and ½ tsp salt. Toss to coat.
8. Warm 12 corn tortillas according to package directions.
9. Fill each tortilla with shredded chicken, 1 tablespoon of avocado cream, and ¼ cup of cilantro slaw.
10. Serve immediately and enjoy!