Chicken Tacos With Cilantro Slaw And Avocado Cream Recipes
ANCHO CHICKEN TACOS WITH CILANTRO SLAW AND AVOCADO CREAM
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
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
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
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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