Ancho Chicken Tacos With Cilantro Slaw and Avocado Cream

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast, cut into 1/4-inch strips
• 3⁄4 teaspoon dried ancho chile powder (can sub 3/4 teaspoon dried chipotle powder)
• 1⁄2 teaspoon  garlic salt
• 1⁄4 teaspoon ground cumin
•  cooking spray (or a swipe of vegetable oil)
• 1⁄8 teaspoon  grated lime zest
• 2  tablespoons fresh lime juice, divided
• 1⁄4 cup sour cream
• 2  tablespoons milk
• 1⁄2  ripe peeled avocado, diced
• 2  cups  angel hair  Coleslaw
• 1⁄2 cup  thinly sliced green onion
• 1⁄4 cup  chopped fresh cilantro
• 1  tablespoon canola oil
• 1⁄4 teaspoon salt
• 8 (6 inch)  corn tortillas (or flour tortillas)

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.