Chicken Tacos With Cilantro Slaw And Avocado Cream Recipes

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ANCHO CHICKEN TACOS WITH CILANTRO SLAW AND AVOCADO CREAM



Ancho Chicken Tacos With Cilantro Slaw and Avocado Cream image

Based on a Cooking Light recipe with some adaptations that I made not so light. 8-) Note: To make lighter you can sub flour tortillas, but the authenticity is with the corn tortillas.

Provided by gailanng

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb boneless skinless chicken breast, cut into 1/4-inch strips
3/4 teaspoon dried ancho chile powder (can sub 3/4 teaspoon dried chipotle powder)
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
cooking spray (or a swipe of vegetable oil)
1/8 teaspoon grated lime zest
2 tablespoons fresh lime juice, divided
1/4 cup sour cream
2 tablespoons milk
1/2 ripe peeled avocado, diced
2 cups angel hair Coleslaw
1/2 cup thinly sliced green onion
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt
8 (6 inch) corn tortillas (or flour tortillas)

Steps:

  • 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 - 5 minutes, stirring frequently. Remove chicken from pan.
  • Combine zest, 1 tablespoon juice and sour cream, milk and avocado in a blender or food processor; process until smooth.
  • Combine remaining 1 tablespoon lime juice, coleslaw, green onions, cilantro, oil and salt, tossing to coat.
  • Heat tortillas according to directions. (Note: If using flour tortillas, those taste best crisped in a saute pan.) Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.

Nutrition Facts : Calories 393.8, Fat 16.3, SaturatedFat 3.7, Cholesterol 86, Sodium 340.8, Carbohydrate 33.9, Fiber 6.2, Sugar 1.6, Protein 29.1

CHICKEN TACOS WITH CILANTRO SLAW AND AVOCADO CREAM



Chicken Tacos With Cilantro Slaw and Avocado Cream image

My two favorite chile powders=ancho and chipotle. Also, be sure to use the corn tortillas as I think it adds extra flavor.

Provided by gailanng

Categories     One Dish Meal

Time 24m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb boneless skinless chicken breast, cut into 1/4-inch strips
1 1/2 teaspoons dried ancho chile powder (to taste) or 1 1/2 teaspoons dried chipotle powder (to taste)
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
salt
cooking spray or vegetable oil
1/8 teaspoon grated lime zest
2 tablespoons fresh lime juice, divided
1/4 cup sour cream
2 tablespoons milk
1/2 ripe peeled avocado, diced
2 cups packaged angel hair Coleslaw
1/2 teaspoon honey (optional)
1/2 cup thinly sliced green onion
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt
8 (6 inch) corn tortillas
Cotija cheese, shredded (optional)

Steps:

  • Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic, cumin and salt. Coat pan with cooking spray or vegetable oil. Add chicken to pan; cook about 3-4 minutes, stirring frequently. Remove chicken from pan.
  • Combine zest, 1 tablespoon juice and next 3 ingredients (through avocado) in a food processor; process until smooth.
  • Combine remaining 1 tablespoon juice, 1/2 teaspoon honey, coleslaw, green onions, cilantro, oil and salt, tossing to coat.
  • Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture, 1/4 cup slaw mixture and shredded cojita cheese.

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