I love Mexican food. It’s one food I could eat over and over again. If calories didn’t count, I would probably eat chips and salsa at every meal. Unfortunately, calories do count, and therefore we’re always looking for healthier versions of our favorite meals. Enter these Ancho Chile Tacos! Don’t get me wrong, I love a good enchilada topped in red sauce with melted cheese on top; but I also love a good “fresh” taco. This is just that!
These tacos do require a few steps, but let’s get started with the chicken first.
It may not appear to be delicious at this point, but bear with me, they’ll be quite delicious! Let this “marinate” for a few minutes, and then heat a large skillet over high heat. Coat the pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan. Tent with foil to keep warm until ready to serve.
Next, let’s make the Cilantro Slaw!
In a bowl, combine 1 tablespoon juice, cole slaw mix, green onions, cilantro, canola oil and salt. Toss to coat.
Finally, we’ll prep the Avocado Cream. This is the most tedious part of the whole dish, but please make this….it’s definitely worth it. I promise!! Combine lime rind, remaining 1 tablespoon lime juice, sour cream, milk and avocado in a blender or food processor; process until smooth.
Finally, it’s time to assemble (and EAT!) the tacos. Layer tortillas with chicken, slaw and avocado cream. Then, get to eating. I promise you won’t regret it!
- 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
- 3/4 teaspoon ground chipotle pepper powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground cumin
- Cooking spray
- 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 cole slaw mix
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1 tablespoon canola oil
- 1/4 teaspoon salt
- 8 (6-inch) flour tortillas
- Heat 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 remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
- Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
- Heat tortillas by wrapping in aluminum foil and placing in a 250 degree oven for 5-10 minutes. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.
Adapted from Cooking Light.