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Cooking Light's Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Caroline Russock
  • minutes
  • Serves 4

INGREDIENTS

1

cut into 4-inch strips 1 pound skinless, boneless chicken breasts, skinless boneless

1/2

Avocado, ripe

1/4 cup

Cilantro, fresh

1/2 cup

Green onions

1/8 tsp

Lime, rind

2 tbsp

Lime juice, fresh

3/4 tsp

Ancho chile powder

1/2 tsp

Garlic salt

1/4 tsp

Salt

1 tbsp

Canola oil

1

Cooking spray

1/4 tsp

Cumin, ground

8

(6-inch) corn tortillas

2 tbsp

1% low-fat milk

1/4 cup

Sour cream, light

2 cups

Packaged angel hair slaw