Chicken Tacos With Cilantro Slaw And Avocado Cream Food

CHICKEN TACOS WITH CILANTRO SLAW AND AVOCADO CREAM

Chicken Tacos With Cilantro Slaw and Avocado Cream image

My two favorite chile powders=ancho and chipotle. Also, be sure to use the corn tortillas as I think it adds extra flavor.

Provided by gailanng

Categories One Dish Meal

Time 24m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb boneless skinless chicken breast, cut into 1/4-inch strips
1 1/2 teaspoons dried ancho chile powder (to taste) or 1 1/2 teaspoons dried chipotle powder (to taste)
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
salt
cooking spray or vegetable oil
1/8 teaspoon grated lime zest
2 tablespoons fresh lime juice, divided
1/4 cup sour cream
2 tablespoons milk
1/2 ripe peeled avocado, diced
2 cups packaged angel hair Coleslaw
1/2 teaspoon honey (optional)
1/2 cup thinly sliced green onion
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt
8 (6 inch) corn tortillas
Cotija cheese, shredded (optional)

Steps:

Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic, cumin and salt. Coat pan with cooking spray or vegetable oil. Add chicken to pan; cook about 3-4 minutes, stirring frequently. Remove chicken from pan.
Combine zest, 1 tablespoon juice and next 3 ingredients (through avocado) in a food processor; process until smooth.
Combine remaining 1 tablespoon juice, 1/2 teaspoon honey, coleslaw, green onions, cilantro, oil and salt, tossing to coat.
Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture, 1/4 cup slaw mixture and shredded cojita cheese.

SPICE-RUBBED CHICKEN AND VEGETABLE TACOS WITH CILANTRO SLAW AND CHIPOTLE CREAM

Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream image

Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream

Provided by Jill Silverman Hough

Categories Chicken Quick & Easy High Fiber Lime Hot Pepper Zucchini Summer Grill/Barbecue Sour Cream Tortillas Bon Appétit

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 1/2 cups sour cream
1 tablespoon chopped canned chipotle chiles* (about 2)
2 tablespoons (packed) golden brown sugar
1 tablespoon smoked hot Spanish paprika (Pimentón de la Vera)**
2 1/4 teaspoons chili powder
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
2 small zucchini, quartered lengthwise
1 red bell pepper, seeded, cut lengthwise into 3/4-inch-thick strips
2 tablespoons canola oil
1 pound skinless boneless chicken breast halves, each halved horizontally
12 5- to 6-inch-diameter corn tortillas, warmed
Cilantro Slaw
2 limes, each cut into 6 wedges

Steps:

Prepare barbecue (medium heat). Whisk sour cream and chipotle chiles in small bowl; season with salt. Whisk brown sugar and next 5 ingredients in another small bowl to blend for spice rub.
Place zucchini and bell pepper on rimmed baking sheet. Drizzle with canola oil; toss to coat. Sprinkle spice rub over both sides of vegetables and chicken.
Place chicken and vegetables on barbecue. Grill until vegetables are tender and browned in spots and chicken is cooked through, turning occasionally, about 5 minutes. Transfer to work surface; cut chicken crosswise into 1/2-inch-thick strips. Cut vegetables crosswise into 3/4-inch pieces. Place chicken and vegetables in large bowl; toss to blend.
Place chicken and vegetables, chipotle cream, tortillas, slaw, and lime wedges on table. Allow guests to assemble their own soft tacos.
*Chipotle chiles canned in a spicy tomato sauce, which is sometimes called adobo, are available at some supermarkets, at Latin markets, and at specialty foods stores.
**Available at specialty foods stores and from tienda.com.

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