Ancho Chicken Taco's with Cilantro Slaw & Avacado Cream

Okay - that is a massive title, but the title needs to explain all that yumminess that are going into these tacos! This recipe is one from my Cooking Light magazine, but I made a few modifications...

Makes about 8 Taco's

1 lb. boneless, skinless chicken breast, cut into thin 1/4" strips
3/4 t. ancho Chile powder
1/2 t. garlic salt
1/4 t. ground cumin
Cooking Spray
1/8 t. grated lime rind
2 T. fresh lime juice, divided
1/4 C. Light sour cream
2 T. Low-Fat milk
1 ripe peeled avocado, diced
2 C. packaged angle hair slaw
1/2 C. thinly sliced green onions
1/4 C. chopped fresh cilantro
1 T. Canola oil
1/4 t. salt
1 C. Shredded Monterrey Jack Cheese
16 Corn tortillas

Heat a large non-stick skillet over high heat. Combine the Chile powder, garlic salt & cumin in a small bowl. Sprinkle it evenly & liberally over the sliced chicken. Coat the pan with some cooking spray. Add the chicken to the pan (this may need to be done in batches), turning after about 4 minutes. Cook thoroughly and place in a bowl covered with aluminum foil until all the other pieces have been cooked.

In a blender or food processor combine the lime rind, 1 tablespoon lime juice, sour cream, milk & avocado. Process until very smooth. Season with salt.

In a separate bowl combine the remaining lime juice with the slaw, onions, cilantro, oil and salt. Tossing to coat.

Heat a non-stick griddle ( I use a George Foreman, but a smooth-top griddle would work 100 times better!). Lightly dampen the corn tortillas with a squirt bottle full of water or quickly dunk in a shallow bowl of water. Place one tortilla  on the hot griddle, then sprinkle with enough cheese to cover the tortilla evenly, place another moist corn tortilla on top. Press down with the back of the spatula or the lid of your George Foreman. Allow to cook until the tortilla is soft and the cheese is melty.

Remove from the griddle and assemble the tacos. Top each tortilla with about 1 T. avocado cream and 1/4 C. of the slaw.... and some tomatoes.

No comments: