Cooking Light - Ancho Chili Chicken Tacos and Cilantro Slaw and Avocado Cream

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 370.5
  • Total Fat: 15.5 g
  • Cholesterol: 72.0 mg
  • Sodium: 228.1 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 5.9 g
  • Protein: 29.5 g



Introduction

Create authentic Mexican-style tacos by cooking the chicken in a mixture of ancho chili powder and cumin and serving over corn tortillas topped with slaw and avocado cream. Create authentic Mexican-style tacos by cooking the chicken in a mixture of ancho chili powder and cumin and serving over corn tortillas topped with slaw and avocado cream.
Number of Servings: 4

Ingredients

    1lb boneless, skinless chicken breast
    3/4 tsp ancho chili powder
    1/4 tsp Cumin
    1/2 tsp Garlic Salt
    Cooking Spray
    1/8 tsp grated lime rind
    2 tbsp fresh lime juice, divided
    1/4 cup Sour Cream
    2 tbsp 2% milk
    1/2 Avocado, peeled and diced
    2 cup Angel Hair Cole Slaw
    1/2 cup thinly sliced green onions
    1/2 cup chopped fresh cilantro
    1 tbsp Canola Oil
    1/4 tsp Salt
    8 (6in) Corn Tortillas

Directions

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 tbsp juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.

Combine remaining 1 tbsp 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 tbsp avocado mixture and 1/4 cup slaw mixture.

Serving Size: 4 servings (2 tacos, 1 tbsp avocado mixture, 1/4 cup slaw mixture)

Number of Servings: 4

Recipe submitted by SparkPeople user KA.BARRY.