Wednesday, October 17, 2012

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

D made these.  I think they were easy because I was supposed to make them, but I was walking dogs and running and got home about the same time he did.  So he made them.  They had a nice kick to them.  Not really sure it it was from them or if the knife he used still had chipotle on it.  Regardless, very good and flavorful.  My only issue is the Avocado Cream.  Just call it Guacamole.  We had with Chipotle Refried Beans.

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

1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
3/4 teaspoon ancho chile powder
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

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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