Chicken Tacos With Cilantro Slaw and Avocado Cream

Submitted by gailanng

"My two favorite chile powders=ancho and chipotle. Also, be sure to use the corn tortillas as I think it adds extra flavor."

 

• Ready In: 24mins
• Ingredients: 19
• Serves: 4

ingredients

• 1 lb boneless skinless chicken breast, cut into 1/4-inch strips
• 1 1⁄2 teaspoons dried ancho chile powder (to taste) or 1 1/2 teaspoons dried chipotle powder (to taste)
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon ground cumin
• salt
• cooking spray or 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 packaged angel hair Coleslaw
• 1⁄2 teaspoon honey (optional)
• 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
• Cotija cheese, shredded (optional)

directions

1. 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.
2. Combine zest, 1 tablespoon juice and next 3 ingredients (through avocado) in a food processor; process until smooth.
3. Combine remaining 1 tablespoon juice, 1/2 teaspoon honey, coleslaw, green onions, cilantro, oil and salt, tossing to coat.
4. 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.