Ancho Chicken Tacos with Avocado-Cilantro Slaw

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Serves 4



  • 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





  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.

Nutrition Facts