Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Description
A family recipe for Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream.

Ingredients

• Serves 4 people (2 tacos each)
• 20 minutes
• 1 pound skinless, boneless chicken breasts, cut into 1/4″ strips
• 3/4 tsp ancho chili powder
• 1/2 tsp garlic salt
• 1/4 tsp ground cumin
• Cooking spray
• 1/8 tsp grated lime rind
• 2 Tbls milk
• 1/2 ripe peeled avocado, diced
• 2 cups packaged angel hair slaw
• 1/2 cup thinly sliced green onion
• 1/4 cup chapped fresh cilantro
• 1 Tbls canola oil
• 1/4 tsp salt
• 8 6″ corn tortillas

Instructions

1. Heat large skillet over high heat.
2. Sprinkle chicken evenly with chili powder, garlic salt, and cumin.
3. Coat pan with cooking spray.
4. Add chicken to pan; cook 4 minutes, stirring frequently.
5. Remove chicken from pan.
6. Combine rind, 1 Tbls juice, and next 3 ingredients (through avocado) in a blender or food processor until smooth.
7. Combine remaining 1 Tbls juice, slaw, onion, oil, and salt, tossing to coat.
8. Heat tortillas according to directions.
9. Divide chicken mixture evenly among tortillas.
10. Top each tortilla with about 1 Tbls avocado mixture and 1/4 cup slaw mixture.