1poundboneless, skinless chicken breasts, cut into 1/4-inch strips
1teaspoonancho chile powder
1/2teaspoonground cumin
1/4teaspoongarlic powder
1/2teaspoonkosher salt
8(6-inch) corn or whole-grain tortillas
Instructions
For the slaw:
In a medium bowl combine the cabbage, onions, cilantro, lime juice, canola oil, and salt, tossing to coat. Set aside.
For the avocado cream:
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:
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.
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.