Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream
Photo by ALB |
Create authentic Mexican-style tacos by cooking the chicken in a mixture of ancho chili powder and cumin and serving over corn tortillas topped with slaw and avocado cream.
Yield: 4 servings (serving size: 2 tacos)
Total: 20 Minutes
Ingredients
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
Cooking spray
1/8 teaspoon grated lime rind
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 cilantro
1 tablespoon canola oil
1/4 teaspoon salt
8 (6-inch) corn tortillas
Preparation
1. 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.
2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
4. 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.
Nutritional Information
Calories: 319; Fat: 11.6g; Saturated fat: 2.3g; Monounsaturated fat: 5.5g; Polyunsaturated fat: 2.4g; Protein: 30g; Carbohydrate: 25.3g; Fiber: 5.1g; Cholesterol: 72mg; Iron: 1.3mg; Sodium: 385mg; Calcium: 80mg
Cooking Light MAY 2011
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