Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream
- 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
- This recipe is gluten-free
- Produce
- Avocado, ripe (1/2)
- Cilantro, fresh (1/4 cup)
- Cumin, ground (1/4 teaspoon)
- Green onions (1/2 cup)
- Lime, rind (1/8 teaspoon)
- Meat
- 1 pound skinless, boneless chicken breasts, skinless boneless (1 cut into 4-inch strips)
- Cooking & Baking
- Ancho chile powder (3/4 teaspoon)
- Canola oil (1 tablespoon)
- Cooking spray (1)
- Garlic salt (1/2 teaspoon)
- Salt (1/4 teaspoon)
- Bread & Baked Goods
- (6-inch) corn tortillas (8)
- Drinks
- Lime juice, fresh (2 tablespoons)
- Dairy
- 1% low-fat milk (2 tablespoons)
- Sour cream, light (1/4 cup)
- Deli
- Packaged angel hair slaw (2 cups)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
66.3Rating
1-100
1-100
72Tweets
7Facebook
Shares
Shares
0StumbleUpon
Views
Views
1,458PinterestPins
Recipe Stats
Published January 19, 2012 (1 year ago).
139 people saved this recipe.
