Cooking Light's Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Name: Cooking Light's Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoons ancho chile powder; 473 milliliters packaged angel hair slaw; 1 ripe peeled avocado, diced; 1 Tbsp canola oil; 8 6-inchs (6-inch) corn tortillas; 59 milliliters chopped fresh cilantro; 1 teaspoons garlic salt; 118 milliliters thinly sliced green onions; 0 teaspoons ground cumin; 2 Tbsps fresh lime juice, divided; 0 teaspoons grated lime rind; 2 Tbsps 1% low-fat milk; 0 teaspoons salt; 454 grams skinless, boneless chicken breasts, cut into 1/4-inch strips; 59 milliliters light sour cream

Cooking Light's Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream might be just the main course you are searching for. This recipe makes 4 servings with 492 calories, 33g of protein, and 15g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a rather inexpensive recipe for fans of Mexican food. A mixture of ground cumin, canolan oil, avocado, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Heat a large skillet over high heat.

Equipment you will use

Frying Pan

Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Chili Powder

Garlic Salt

Whole Chicken

Cumin

Equipment you will use

Frying Pan

Add chicken to pan; cook 4 minutes, stirring frequently.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Remove chicken from pan.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.

Ingredients you will need

Avocado

Juice

Beef

Equipment you will use

Food Processor

Blender

Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.

Ingredients you will need

Cilantro

Onion

Juice

Salt

Cooking Oil

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.

Ingredients you will need

Tortilla

Avocado

Whole Chicken

Equipment

Frying Pan

Food Processor

Blender

Ingredients

Servings:

1teaspoons

ancho chile powder 473milliliters

packaged angel hair slaw 1

ripe peeled avocado, diced 1Tbsp

canola oil 86-inchs

(6-inch) corn tortillas 59milliliters

chopped fresh cilantro 1teaspoons

garlic salt 118milliliters

thinly sliced green onions 0teaspoons

ground cumin 2Tbsps

fresh lime juice, divided 0teaspoons

grated lime rind 2Tbsps

1% low-fat milk 0teaspoons

salt 454grams

skinless, boneless chicken breasts, cut into 1/4-inch strips 59milliliters

light sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.