Ancho Chicken Tacos with Cilantro Slaw & Avocado Cream

I have been slightly addicted to fashion blogs and shopping lately. If you’ve got any recommendations for blogs, I’d love to hear them! I pretty much enjoy anything that would be in a women’s magazine. Food and recipes (obviously), fashion, beauty, fitness, interior design, and my guilty pleasure, celeb gossip. I think my dream job would be to work for a magazine that produces high-quality women’s content. It seems like so many of the magazines that are out there just recycle the same material. Not to mention the products and clothes featured never seem unbiased to the advertisers. That’s why I think blogs of all topics have become so popular. The material has to be fresh because there’s such tremendous volume and frequency. However, the smell of a new glossy magazine will always be a delight!

This recipe is perfect for Cinco de Mayo! It’s easy, fresh, and festive.

Recipe Rundown
Taste: The chile powder isn’t eye-watering, face-sweating spicy but it does give the chicken a little heat. The avocado cream and cilantro slaw are completely refreshing.
Texture: The chicken is slightly caramelized on the outside and juicy and tender inside. The avocado cream is luscious while the slaw is crisp.
Ease: Very easy but there are 3 parts, each of which takes about 10 minutes so it’s still weeknight-friendly.
Appearance: I just love the colors of these tacos!
Pros: Easy, fresh, and a slight change of pace.
Cons: None, really. I even saved some leftover chicken to make quesadillas with the next day.
Would I make this again? Yes.

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Ancho Chicken Tacos with Cilantro Slaw & Avocado Cream

Yield: Serves 4

Ingredients:

For the slaw:
2 cups packed shredded red cabbage or slaw mix
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon canola oil
1/4 teaspoon salt

For the avocado cream:
1/8 teaspoon lime zest
1 tablespoon fresh lime juice
1/4 cup low-fat sour cream
2 tablespoons low-fat milk
1/2 ripe peeled avocado, diced

For the chicken tacos:
2 teaspoons canola oil
1 pound boneless, skinless chicken breasts, cut into 1/4-inch strips
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
8 (6-inch) corn or whole-grain tortillas

Directions:

For the slaw:
In a medium bowl combine the cabbage, onions, cilantro, lime juice, canola oil, and salt, tossing to coat. Set aside.

For the avocado cream:
Combine lime zest, lime juice, sour cream, milk, and avocado in the bowl of a blender or food processor. Process until smooth and cream. Press plastic wrap against the surface of mixture and set aside until ready to use.

For the chicken tacos:
Heat oil in a large skillet over medium-high heat. Combine chile powder, cumin, garlic powder, and salt in a small bowl. Sprinkle evenly all over chicken strips. Add chicken to hot pan and cook, about 3 to 4 minutes per side, or until chicken is nicely browned and registers 165°F.

Meanwhile, heat tortillas according to package directions. Divide chicken evenly among tortillas. Top each tortilla with about 1 tablespoon of avocado cream and a 1/4 cup of cilantro slaw.

Slightly adapted from Cooking Light May 2011

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3 Responses to “Ancho Chicken Tacos with Cilantro Slaw & Avocado Cream”

  1. #
    1
    Kristina — May 4, 2012 at 2:39 pm

    LOVE fish tacos :) I just made some this week too! Your red cabbage slaw looks gorgeous on top! This look soooo good!

  2. #
    2
    Yatee — May 4, 2012 at 11:50 pm

    This looks so simple to make, but delicious! Will definitely need to try it out.

  3. #
    3
    rjones945 — May 14, 2012 at 5:41 pm

    YUM! I love tacos! Fish, chicken, beef, shrimp, oh my! Yours look absolutely divine! :)

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