Ancho Chicken Tacos With Cilantro Slaw and Avocado Cream

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Total Time
20mins
Prep
15 mins
Cook
5 mins

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.

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Ingredients

Nutrition

Directions

  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 - 5 minutes, stirring frequently. Remove chicken from pan.
  2. Combine zest, 1 tablespoon juice and sour cream, milk and avocado in a blender or food processor; process until smooth.
  3. Combine remaining 1 tablespoon lime juice, coleslaw, green onions, cilantro, oil and salt, tossing to coat.
  4. 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.
Most Helpful

5 5

Great tacos. I made half a recipe but used shrimp. It came out great and will try with chicken very soon. Loved the coleslaw with the shrimp and avocado sauce.

5 5

I knew we would love these tacos from the moment I read the recipe! Ancho chili powder is one of my favorite spices because it adds so much flavor w/o the heat - love cumin as well. The avocado sauce was fantastic and the flavorful slaw was a wonderful addition to the tacos (I added some lime zest to the slaw as well as extra cilantro just because we love them so much). Hubby loves corn tortillas so these really made his day. Wouldn't change a thing about this recipe and we plan to have these tacos often as they make such a nice light lunch. Made for Everyday is a Holiday tag, February, 2012.