ANCHO CHICKEN TACOS with CILANTRO SLAW & AVOCADO CREAM
serves 4
1 lb skinless, boneless chicken breasts, cut into 1/4" strips
3/4 t ancho chile powder
1/2 t garlic salt
1/4 t ground cumin
1/8 t lime zest
2 T lime juice, divided
1/4 C sour cream
2 T milk
1/2 ripe, peeled avocado
2 C packaged angel hair cabbage slaw
1/2 C thinly sliced green onions
1/4 C chopped fresh cilantro
1 T oil
1/4 t salt
8 corn tortillas
Heat large skillet over high heat. Sprinkle chicken evenly with chile, garlic & cumin. Coat pan with non stick spray. Add chicken to pan and cook 4 minutes, stirring frequently. Remove chicken from pan.
Combine zest, 1 T juice, sour cream, milk and avocado in a blender. Blend until smooth.
Combine remaining 1 T juice, slaw, onions, cilantro, oil and salt; tossing to coat.
Heat tortillas in a medium heat skillet. Divide chicken mixture evenly among the tortillas. Add 1 T avocado cream to each along with 1/4 C slaw to each tortilla.
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