Ancho Chicken Tacos with Cilantro Slaw & Avocado Cream
If you want to add more gluten free recipes to your recipe box, Ancho Chicken Tacos with Cilantro Slaw & Avocado Cream might be a recipe you should try. One portion of this dish contains roughly 31g of protein, 15g of fat, and a total of 408 calories. This recipe serves 4. For $1.98 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It is brought to you by Handle the Heat. This recipe is typical of Mexican cuisine. Plenty of people made this recipe, and 269 would say it hit the spot. It will be a hit at your The Fourth Of July event. If you have kosher salt, garlic powder, low fat sour cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It works well as a reasonably priced main course. Overall, this recipe earns an awesome spoonacular score of 91%. If you like this recipe, you might also like recipes such as Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream, Cooking Light's Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream, and Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream.
Servings: 4
Ingredients:
1 teaspoon ancho chile powder
1/2 ripe peeled avocado, diced
2 teaspoons canola oil
1/4 cup chopped fresh cilantro
1/4 teaspoon garlic powder
1/2 cup thinly sliced green onions
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1 tablespoon fresh lime juice
1/8 teaspoon lime zest
2 tablespoons low-fat milk
1/4 cup low-fat sour cream
1/4 teaspoon salt
1 pound boneless, skinless chicken breasts, cut into 1/4-inch strips
2 cups packed shredded red cabbage or slaw mix
8 (6-inch) corn or whole-grain tortillas
Equipment:
frying pan
bowl
Cooking instruction summary:
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.
Step by step:
For the slawIn 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
1. Heat oil in a large skillet over medium-high heat.
2. Combine chile powder, cumin, garlic powder, and salt in a small bowl. Sprinkle evenly all over chicken strips.
3. 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.
Nutrition Information:
covered percent of daily need
