Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Yum yum yum! The avocado cream and slaw really make these tacos awesome ~ they'd be great additions to fish tacos too!

Yield: 4 servings (serving size: 2 tacos)

Total: 20 Minutes 

Ingredients:

• 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 
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• 2 tablespoons fresh lime juice, divided 
• 1/4 cup fat free sour cream
• 2 tablespoons 1% low-fat milk 
• 1 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 small bowl; mash with fork until only small chunks remain.
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 2 tablespoons 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