Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

I loved these tacos because of all the lime. There's just something about citrus that wakes your taste buds up; so refreshing. The kids loved them because, you know, anything they can eat with their hands. So all around I would say these were a winner. I served them with a bean salad that really complimented the tacos.

For the avocado cream

1/8         tsp          grated lime rind

1              tbsp       lime juice

1/4         cup         low-fat sour cream

2              tbsp       low-fat milk

1              small      avocado, diced

For the slaw

1 1/2      cups       angel hair slaw mix

1/2         cup         shredded carrot

1/2         cup         thinly sliced green onions

1/4         cup         fresh cilantro, chopped

1              tbsp       lime juice

1              tbsp       olive oil

1/4         tsp          salt 

For chicken

1              lb            skinless, boneless, chicken breasts, cut into 1/4-inch strips

3/4         tsp          ancho chile powder

1/2         tsp          garlic salt

1/4         tsp          ground cumin

8                              corn or flour tortillas

1. Combine rind, juice, and next 3 ingredients in a blender; process until smooth and set aside.

2. In a medium bowl combine slaw mix and next 6 ingredients; tossing well to coat and set aside.

3. Heat a large skillet over high heat. Sprinkle chicken evenly with spices. Coat pan with cooking spray or olive oil and add chicken to pan, stirring frequently. When cooked through remove chicken from pan and serve warm.

Serve chicken with slaw on the tortillas and top with the avocado cream.

Yields: 4 servings

Recipe adapted from: Cooking Light / May 2011

Enjoy!!