Ancho Chicken Tacos with Cilantro Slaw & Avocado Crema

Cooking Light's Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream


2 lbs chicken breasts, cut into 1/4 inch strips
1 1/2 t ancho chile powder
1 t garlic salt
1/2 t cumin
Salt & pepper to taste

Cilantro Slaw:
1 bag shredded cabbage
1/2 C sliced green onions
1/2 C chopped cilantro
2 T oil
2 T lime juice
Salt & pepper to taste

Avocado Crema:
1/4 t lime zest
2 T lime juice
2 avocados
1/2 C sour cream
1/4 C milk
garlic salt, salt & pepper to taste


Heat large skillet over high heat. Sprinkle chicken evenly with seasonings.  Coat pan with cooking spray or oil or butter (whatever is preferred). Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan

Combine all avocado crema ingredients in blender or food processor. Process until smooth.

Combine slaw ingredients and toss to coat.

Heat corn tortillas and top with chicken, slaw & crema.

(recipe from Cooking Light, slightly adapted)


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