Filed Under: Main Dish | Mexican | Weeknight

Ancho Chicken Tacos with Cilantro Slaw & Avocado Cream

Recipe By Tessa Arias
May 4th, 2012
5 from 2 votes
5 from 2 votes

This recipe is perfect for Cinco de Mayo! It's easy, fresh, and festive.

Yield: 4

Tessa's Recipe Rundown...

Taste: The chile powder isn’t eye-watering, face-sweating spicy but it does give the chicken a little heat. The avocado cream and cilantro slaw are completely refreshing.
Texture: The chicken is slightly caramelized on the outside and juicy and tender inside. The avocado cream is luscious while the slaw is crisp.
Ease: Very easy but there are 3 parts, each of which takes about 10 minutes so it’s still weeknight-friendly.
Appearance: I just love the colors of these tacos!
Pros: Easy, fresh, and a slight change of pace.
Cons: None, really. I even saved some leftover chicken to make quesadillas with the next day.
Would I make this again? Yes.

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This recipe is perfect for Cinco de Mayo! It’s easy, fresh, and festive.


5 from 2 votes

How to make
Ancho Chicken Tacos with Cilantro Slaw & Avocado Cream

Yield: 4
This recipe is perfect for Cinco de Mayo! It's easy, fresh, and festive.


For the slaw:

  • 2 cups packed shredded red cabbage or slaw mix
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt

For the avocado cream:

  • 1/8 teaspoon lime zest
  • 1 tablespoon fresh lime juice
  • 1/4 cup low-fat sour cream
  • 2 tablespoons low-fat milk
  • 1/2 ripe peeled avocado, diced

For the chicken tacos:

  • 2 teaspoons canola oil
  • 1 pound boneless, skinless chicken breasts, cut into 1/4-inch strips
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 8 (6-inch) corn or whole-grain tortillas


For the slaw:

  1. In a medium bowl combine the cabbage, onions, cilantro, lime juice, canola oil, and salt, tossing to coat. Set aside.

For the avocado cream:

  1. Combine lime zest, lime juice, sour cream, milk, and avocado in the bowl of a blender or food processor. Process until smooth and cream. Press plastic wrap against the surface of mixture and set aside until ready to use.

For the chicken tacos:

  1. Heat oil in a large skillet over medium-high heat. Combine chile powder, cumin, garlic powder, and salt in a small bowl. Sprinkle evenly all over chicken strips. Add chicken to hot pan and cook, about 3 to 4 minutes per side, or until chicken is nicely browned and registers 165°F.
  2. Meanwhile, heat tortillas according to package directions. Divide chicken evenly among tortillas. Top each tortilla with about 1 tablespoon of avocado cream and a 1/4 cup of cilantro slaw.

Recipe Notes

Slightly adapted from Cooking Light May 2011
Course: Main Course
Cuisine: Mexican
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Kristina — May 4, 2012 at 2:39 pm

    LOVE fish tacos 🙂 I just made some this week too! Your red cabbage slaw looks gorgeous on top! This look soooo good!

  2. #
    Yatee — May 4, 2012 at 11:50 pm

    This looks so simple to make, but delicious! Will definitely need to try it out.

  3. #
    rjones945 — May 14, 2012 at 5:41 pm

    YUM! I love tacos! Fish, chicken, beef, shrimp, oh my! Yours look absolutely divine! 🙂

  4. #
    Nancy — September 23, 2020 at 5:37 pm

    Absolutely delicious and so easy to make. I’ll definitely be keeping this recipe on my rotation. The crema was wonderful and the chicken was nice and flavorful. The only change I made was to use boneless, skinless chicken thighs. Loved the slaw as well. Served with some Mexican rice and extra slices of avocado on the side.

  5. #
    Teresa — February 4, 2021 at 12:53 pm

    The hubby and I both really enjoyed these tasty taco’s…I enjoyed making this in three segments…the avocado cream…the slaw…the chicken…everything was prepared about an hour before I thew it together…worked out great…made dinner time less stressful…we really liked the slaw…we’re not big avocado fans…but our daughter had a few that needed to be used so I welcomed one…I used flour street taco tortillas… and made this basted on Nancy’s recommendation…from her best of 2020 cookbook…

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