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Continued: Sunday Supper: ancho chicken tacos

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  • Last update: February 13, 2014 - 11:34 AM

Directions

Warm 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.

Place 1/8 teaspoon lime zest and 1 tablespoon lime juice, sour cream, milk and avocado in a blender or food processor; process until smooth.

Combine 1 tablespoon lime juice, cabbage, onions, cilantro, oil and salt, tossing to coat.

Heat tortillas according to package directions. Divide chicken mixture evenly among tortillas. Top each with avocado mixture and slaw. Serve with a squeeze of lime.

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