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.

I have been slightly addicted to fashion blogs and shopping lately. If you’ve got any recommendations for blogs, I’d love to hear them! I pretty much enjoy anything that would be in a women’s magazine. Food and recipes (obviously), fashion, beauty, fitness, interior design, and my guilty pleasure, celeb gossip. I think my dream job would be to work for a magazine that produces high-quality women’s content. It seems like so many of the magazines that are out there just recycle the same material. Not to mention the products and clothes featured never seem unbiased to the advertisers. That’s why I think blogs of all topics have become so popular. The material has to be fresh because there’s such tremendous volume and frequency. However, the smell of a new glossy magazine will always be a delight!

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.

Ingredients

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

Directions

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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