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Don’t you hate it when you can’t think of anything to cook for dinner? We sure do so we are going to share a recipe with you that you will definitely want to try! It’s a light and fresh Chicken Taco recipe that has it’s own lime cilantro slaw. It’s a quick, simple recipe that is super healthy too!

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Create authentic Mexican-style tacos by cooking the chicken in a mixture of ancho chili powder and cumin and serving over corn tortillas topped with slaw and avocado cream.

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream
Photo by: Photo: John Autry; Styling: Cindy Barr
  • YIELD: 4 servings (serving size: 2 tacos)
  • TOTAL:20 Minutes
  • COURSE: Main Dishes

Ingredients

  • 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
  • 8 (6-inch) corn tortillas

Preparation

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. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.

3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.

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.

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
We did make these and they are so delicious and healthy that we plan to make them again. The only thing we eliminated was the ancho chili. We didn’t have that, so we used regular chili powder instead. You can do the same if you want but we are pretty sure that the Ancho chili powder is available at most grocery stores.
This was our finished product! Yummy Yum yum.
Ok! We’re hungry now.
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