Sunday Supper: ancho chicken tacos

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

• 1/4 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 tbsp. vegetable oil

• 1/4 tsp. salt

• 8 (6-in.) corn tortillas (see Note)

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.

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