Ancho Chicken Tacos with Avocado-Cilantro Slaw

Recipe from the UW Health Learning Kitchen: Ancho Chicken Tacos with Avocado-Cilantro Slaw

 

Rich in healthy fatty acids and skin-friendly vitamins and antioxidants, the avocados topping these healthy tacos from the UW Health Learning Kitchen can help improve the condition of your skin from the inside. Avocados are a great source of vitamin E, which boosts the skin's vitality and luminosity. Avocados are also high in vitamin C, which can reduce skin inflammation. 

 

Serves 4

 

Ingredients

  • 1 ½ tsp ancho chile powder
  • 1 tsp garlic powder
  • ½ tsp ground cumin
  • Dash crushed red pepper (optional)
  • ½ tsp + a pinch of coarse salt
  • Cooking spray
  • 1 lb boneless skinless chicken breast
  • Zest and juice of 2 medium limes
  • ½ cup nonfat plain greek yogurt
  • 1 ripe peeled avocado, diced
  • ¼ cup cilantro, chopped
  • 2 tsp granulated sugar
  • 4-5 Tbsp cold water
  • 2 cups packaged cole slaw
  • ½ cup green onions, sliced
  • 8 (6-inch) corn tortillas

Directions

  1. Preheat oven to 375 degrees.

  2. Combine chile powder, garlic powder, cumin, crushed red pepper (if using) and  ½ tsp salt in a small bowl. Place chicken breast on a coated baking sheet and sprinkle evenly with spice mixture. Bake for 12-15 minutes, until internal temperature reaches 165 degrees. Remove from oven and let sit 5-10 minutes, covered with foil. After chicken has rested, slice in thin strips.

  3. While chicken cooks, combine lime zest and juice, Greek yogurt, avocado, cilantro, sugar and a pinch of salt in a blender and process, adding water as needed, until smooth.

  4. Mix half of the avocado cream with the slaw, green onions, cilantro in a medium bowl, tossing to coat. Set aside the remaining avocado cream.

  5. Toast corn tortillas in a dry, hot pan or on a flat top on each side for about 30 seconds (optional). Divide the chicken strips on to each corn tortillas. Top with slaw and drizzle with remaining avocado cream. Serve.