Friday, April 20, 2012

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

This recipe is pretty easy to throw together and makes a really satisfying change to a normal "taco night".

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream
(from here)

Ancho chicken:
2 pounds skinless, boneless chicken breasts
3/4 teaspoon ancho chile powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
Cooking spray

2 cups packaged angel hair slaw
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1 tablespoon fresh lime juice
1/4 teaspoon salt

Avocado Cream:
1/8 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 cup light sour cream
2 tablespoons 1% low-fat milk
1 ripe peeled avocado, diced

Corn or flour tortillas to serve


Begin by making the slaw. You always want to make slaw in the morning so it's nice and broken down by dinner. It'll be much better that way.

Slice up your onions.

Add the cilantro, oil lime juice and salt.

Lay in the slaw mix.

Stir or shake well to combine and store in the fridge until dinner. Notice how much it breaks down in that time.


The avocado cream is really easy to throw together.

I didn't have any limes, so I used lemon zest. It does taste better with lime, but I wanted to give it a try.

Add the juice and zest to 2 tablespoons of milk.

Add 1/4 cup of light sour cream.

Throw in your ripe avocado.

Blend away. A food processor will also work. You could even do this by hand if you have a strong mixing arm.

Buzz buzz buzz.

Store in the fridge until dinner.


When you're ready for taco night, arrange your chicken in a hot pan lubed with some oil.

Sprinkle on 3/4 teaspoon ancho chile powder, 1/2 teaspoon garlic salt, and 1/4 teaspoon ground cumin. It works best if you mix the spices in a small bowl and then sprinkle the mix on.

Cook on one side until you get a nice char and flip.

When the chicken is done let it rest on a cutting board for a few minutes.

Slice into strips and get ready to eat!

Layer on some chicken and cover with slaw. Top with the avocado cream.

I like a little hot sauce on mine.

These tacos are great. The citrusy punch of the slaw goes will with the earthy ancho chicken and the avocado cream adds some richness to help bring everything together.

This was my second time making these and there will be many more.


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