Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream Sauce

I kicked off our Cinco de Mayo celebration early this year with these Mexican-style healthy tacos.  We went crazy over how delicious the slaw is.  I’m not usually a fan of slaws in general, but I AM cilantro’s biggest fan… so that explains that!  Bill, however, loves slaw and pretty much wants to find a way to put it on everything he makes.

Speaking of Bill, he and I really enjoy things that are spicy, so I thought I’d throw some level 2 Volcano Dust in with the chicken.  Well, I was happily seasoning away, thinking I was using the level 2 dust, but it was actually scorpion powder (which is basically the hottest pepper in the world).  I tasted it and thought, umm… something isn’t right here.  So when Bill got home from work I asked him about it and found out he pulled the old switcheroo on me, and didn’t tell me that he put the super hot stuff in the level 2 jar.  Luckily, we can handle some heat, so it was still delicious anyway!!

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream Sauce

Recipe adapted from Cooking Light

Serves 4

Total Time: 20 mins

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1/4-inch strips
• 3/4 tsp ancho chile powder
• 1/2 tsp granulated garlic
• 1/4 tsp ground cumin
• Volcano Dust to taste, or your favorite hot pepper powder (optional)
• canola oil cooking spray
• 1/8 tsp grated lime zest
• 2 tbsp fresh lime juice, divided
• 1/2 clove garlic, grated or made into a paste
• 1/4 cup Greek yogurt
• 2 tbsp skim milk
• 1/2 ripe avocado, peeled and diced
• 2 cups packaged angel hair slaw
• 1/2 cup green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1/8 tsp freshly cracked black pepper
• 4 medium (9-inch) whole wheat tortillas

Directions:

1. Heat a large non-stick skillet over medium-high heat. Sprinkle chicken evenly with chile powder, granulated garlic, cumin, and hot pepper powder (optional). Coat pan with cooking spray. Add chicken to pan; cook 3-5 minutes, or until no longer pink, stirring frequently. Remove chicken from pan, set aside.
2. Combine lime zest, 1 tablespoon of the divided lime juice, grated garlic, yogurt, milk, and avocado in a blender or food processor; process until smooth.
3. Combine remaining lime juice, slaw, green onions, cilantro, oil, salt, and pepper, tossing well to coat.
4. Heat tortillas according to package directions.  Divide chicken mixture evenly among tortillas. Top each tortilla with about 2 tablespoons avocado mixture and 1/2 cup slaw mixture.  Fold tortilla in half to make it taco style.
   

Try these tacos for an easy and healthy dinner during the week.  I didn’t serve them with a side dish, but they’d go great with homemade refried beans.  Hope you like!

Rachael xoxo