ancho chicken tacos With Cilantro Slaw
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)
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.