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.
Provided by gailanng
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- Combine zest, 1 tablespoon juice and sour cream, milk and avocado in a blender or food processor; process until smooth.
- Combine remaining 1 tablespoon lime juice, coleslaw, green onions, cilantro, oil and salt, tossing to coat.
- 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.
Nutrition Facts : Calories 393.8, Fat 16.3, SaturatedFat 3.7, Cholesterol 86, Sodium 340.8, Carbohydrate 33.9, Fiber 6.2, Sugar 1.6, Protein 29.1
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