Sunday Supper: ancho chicken tacos

  • Updated: February 13, 2014 - 11:34 AM
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Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Photo: Cooking Light Magazine,

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ancho chicken tacos With Cilantro Slaw

Serves 4.

Note: Although there are many ways to warm tortillas, if you have a gas stovetop, consider this: Heat them over the gas flame for a slightly charred flavor. To do this, place one tortilla directly on each burner, over the flames. Once the tortilla is slightly blackened (about 5 seconds), use tongs to flip it and toast on the other side. Then wrap the tortillas in a kitchen towel to keep warm. From “Cooking Light Pick Fresh Cookbook.”

1 lb. skinless, boneless chicken breast, cut into 1/4 -in. strips

• 3/4 tsp. ancho chile powder

• 1/2 tsp. garlic salt

• 1/4 tsp. ground cumin

• Cooking spray

1 lime, zest (grated rind) and juice, plus another for garnish

• 1/4 c. sour cream

• 2 tbsp. milk

• 1/2 ripe peeled avocado, diced

• 2 c. finely grated green cabbage

• 1/2 c. thinly sliced green onions

• 1/4 c. chopped fresh cilantro

• 1 tbsp. vegetable oil

• 1/4 tsp. salt

• 8 (6-in.) corn tortillas (see Note)

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