Tuesday, March 26, 2013

Chicken Tacos

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream Recipe
Photo: John Autry; Styling: Cindy Barr

My family loves tacos and these were no exception. This is the same recipe for slaw my family, from Honduras, has used for years except we add salt and pepper. I also doubled the recipe for the avocado sour cream mixture 'cause who doesn't like a lot of sauce?!

Chicken Tacos
slightly adapted from: my recipes


1 pound skinless, boneless chicken tenderloins3/4 teaspoon  chile powder 
1/2 teaspoon garlic salt 
1/4 teaspoon ground cumin 
Cooking spray 
  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 cilantro1 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 1 tablespoon juice, and next 3 ingredients (through 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.

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