Taco night! This recipe is a keeper, which is why it’s here. This makes a terrific taco! I liked the ancho chili powder so much, I’m looking for ways to use it more. I added tomatoes, as you can see, which aren’t in the recipe. I used Mi Abuelita Bonita (the best corn tortillas around) Green Chile corn tortillas, which added even more flavor. I would imagine a vegetarian version of this would be terrific, using black beans and season them with the ancho chili powder and cumin. We had this with a nice rose – excellent dinner.
4 servings (serving size: 2 tacos)
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
3/4 teaspoon ancho chile powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
1/8 teaspoon grated lime rind
2 tablespoons fresh lime juice, divided
1/4 cup light sour cream
2 tablespoons 1% low-fat milk
1/2 ripe peeled avocado, diced
2 cups packaged angel hair slaw
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt 8 (6-inch) corn tortillas
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 minutes, stirring frequently.
Remove chicken from pan.
Combine rind, 1 tablespoon juice, sour cream, milk and avocado in a blender or food processor; process until smooth.
Combine remaining 1 tablespoon juice, slaw, 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 and 1/4 cup slaw mixture.