This is another recipe from the Cooking Light Diet Plan. These tacos are great for a weeknight meal because it’s an under 30 minute recipe– it’s honestly mostly assembly.
As a reminder, if you’d like to try the Cooking Light Diet Plan along with me, use the code DIETSAVE20 to receive a special discount!
Ingredients:
- 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
- 3/4 teaspoon ancho chile powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 tablespoons olive oil, divided
- 1/8 teaspoon grated lime rind
- 2 tablespoons fresh lime juice, divided
- 1/4 cup light sour cream
- 2 tablespoons 1% low-fat milk
- 1/2 ripe peeled avocado, diced
- 2 cups packaged angel hair slaw
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon salt
- 8 (6-inch) corn tortillas
Heat a large saute pan over high heat. Combine the chile powder, garlic powder, salt, and cumin in a small bowl.
Add 1 tablespoon olive oil to the pan, swirling to coat. Sprinkle the chicken with the seasoning mixture.
Add the chicken to the pan, cooking for 4 minutes, stirring frequently. Remove and keep warm.
Combine 1 tablespoon lime juice, lime zest, sour cream, milk, and avocado in a blender or food processor and process until smooth. (I inexplicably used a hand blender to do this and it worked just fine)
Combine the remaining 1 tablespoon lime juice, slaw, green onions, cilantro, 1 tablespoon olive oil, and salt in a media sized bowl, tossing to coat.
Heat the corn tortillas according to package directions. Divide the chicken mixture evenly among tortillas. Top each with 1 tablespoon avocado mixture and 1/4 cup slaw mixture and serve.
These tacos are the perfect mixture of spice, creaminess and crunchiness.
Using the packaged slaw makes this recipe so quick and easy. The avocado cream is a great complement to the slight heat from the ancho chile chicken.
I’ve mentioned in past posts that Cooking Light always makes the best taco recipes, and this one is no exception!
Ingredients
- 1 pound skinless, boneless chicken breasts, cut into ¼-inch strips
- ¾ teaspoon ancho chile powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- 2 tablespoons olive oil, divided
- ⅛ teaspoon grated lime rind
- 2 tablespoons fresh lime juice, divided
- ¼ cup light sour cream
- 2 tablespoons 1% low-fat milk
- ½ ripe peeled avocado, diced
- 2 cups packaged angel hair slaw
- ½ cup thinly sliced green onions
- ¼ cup chopped fresh cilantro
- ¼ teaspoon salt
- 8 (6-inch) corn tortillas
Instructions
- Heat a large saute pan over high heat. Combine the chile powder, garlic powder, salt, and cumin in a small bowl.
- Add 1 tablespoon olive oil to the pan, swirling to coat. Sprinkle the chicken with the seasoning mixture.
- Add the chicken to the pan, cooking for 4 minutes, stirring frequently. Remove and keep warm.
- Combine 1 tablespoon lime juice, lime zest, sour cream, milk, and avocado in a blender or food processor and process until smooth.
- Combine the remaining 1 tablespoon lime juice, slaw, green onions, cilantro, 1 tablespoon olive oil, and salt in a media sized bowl, tossing to coat.
- Heat the corn tortillas according to package directions. Divide the chicken mixture evenly among tortillas. Top each with 1 tablespoon avocado mixture and ¼ cup slaw mixture and serve.
