Ingredients for Ancho Chicken Tacos With Cilantro Slaw And Avocado Cream
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 tablespoons ancho chile powder
- 1 tablespoon garlic salt
- 1 tablespoon ground cumin
- cooking spray
- zest of 1 lime
- juice of 1 lime (with 1 tbsp reserved for slaw)
- 1/2 cup sour cream
- 1/4 cup milk
- 1 ripe avocado
- 2 cups shredded cabbage
- 2 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
- not used
- 1/2 teaspoon salt
- 12 corn tortillas
- 1 tablespoon olive oil
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How to Make Ancho Chicken Tacos With Cilantro Slaw And Avocado Cream
- Heat a large skillet over medium-high heat.
- 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.
- Coat the pan with cooking spray.
- Add the chicken to the pan and cook for 4-5 minutes per side, stirring frequently, until cooked through.
- Remove chicken from pan and shred with two forks.
- 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.
- 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.
- Warm 12 corn tortillas according to package directions.
- Fill each tortilla with shredded chicken, 1 tablespoon of avocado cream, and ¼ cup of cilantro slaw.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
6g
Fat
18g
Carbs
11g
