Chicken Tacos With Cilantro Slaw and Avocado Cream
- Ready In:
- 24mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 453.59 g boneless skinless chicken breast, cut into 1/4-inch strips
- 7.39 ml dried ancho chile powder (to taste) or 7.39 ml dried chipotle powder (to taste)
- 2.46 ml garlic powder
- 2.46 ml ground cumin
- salt
- cooking spray or vegetable oil
- 0.61 ml grated lime zest
- 29.58 ml fresh lime juice, divided
- 59.14 ml sour cream
- 29.58 ml milk
- 1 ripe peeled avocado, diced
- 473.18 ml packaged angel hair Coleslaw
- 2.46 ml honey (optional)
- 118.29 ml thinly sliced green onion
- 59.14 ml chopped fresh cilantro
- 14.79 ml canola oil
- 1.23 ml salt
- 8 (48 inch) corn tortillas
- Cotija cheese, shredded (optional)
directions
- 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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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!