Ancho Chicken Tacos

by Kelli H. on May 25, 2011

Tonight’s dinner was off da hook.  Does anyone really talk like that?  I do — when it comes to food. Otherwise, not so much…Seriously though, these are some bomb tacos.  I found this recipe while flipping through my Cooking Light magazine.  I always love finding mexican food recipes.  Especially when they’re in Cooking Light!  I love mexican food when it’s not full of cheese and seems greasy.  These were fresh and light tasting.  Perfect spring or summer dinner. 

 

One of the ingredients is Ancho Chile Powder.  I couldn’t find ancho chile powder at my Whole Foods so I wasn’t sure how I was going to find this spice.  Randomly I ended up finding it at Cost Plus World Market.  I had no idea they had so many spices and herbs there! All of them are $2.99 and you get that big jar!  I thought it was a great deal!  I’ll definitely be going back to stock up on some more spices when I run out.  
Ancho Chicken Tacos with Cilantro Slaw & Avocado Cream
Adapted from Cooking Light May 2011
1 pound skinless, boneless chicken breasts, cut into 1/4″ strips
3/4 t ancho chile powder
1/2 t garlic salt 
1/4 t cumin 
Cooking spray 
1/8 t grated lime zest
2 T fresh lime juice, divided
1/4 cup plain greek yogurt
2 T 1% low-fat milk
1 avocado 
2 cups packaged angel hair slaw 
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro 
1/4 t salt
8 corn tortillas 
1.  Heat a large skillet over high heat.  Sprinkle chicken evenly with chile powder, garlic salt, and cumin.  Coat pan with cooking spray.  Add chicken to pan; cook 4 minutes, stirring frequently.  Remove chicken from pan. 
2.  Combine lime zest, 1 tablespoon lime juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
3.  Combine remaining 1 tablespoon lime juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
4.  Heat tortillas according to directions.  Divide chicken mixture evenly among tortillas.  Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.

This dinner is fairly easy to make and was under the SuperFast category which predicts the dish will be done in 20 minutes.  I’d say it was about right.  If you’re slower then definitely within 30 minutes.  I’ve also gotten really used to just throwing my corn tortialls in the oven wrapped in aluminum foil.  Cooking them in oil on the stove tastes great but it’s not as healthy and it’s also more time consuming.

Tonight David & I watched Food Matters and I definitely recommend it to everyone! Have you watched this documentary? Did you find it eye-opening?

{ 6 comments… read them below or add one }

Brittany (A Healthy Slice of Life) May 25, 2011 at 2:39 pm

I love Mexican food recipes, too, and this one looks delish!

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vegetarianrhapsody May 25, 2011 at 3:02 pm

I have never watched that one but I have seen Food Inc. and it was craziness. I thought I knew a lot about food but even I was shocked at some parts.
Definitely going to have to watch that one!

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Made in Sonoma May 25, 2011 at 3:09 pm

@vegetarianrhapsody

I really liked Food Inc too and Fast Food Nation. I love food documentaries.

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Janelle May 26, 2011 at 2:07 am

I want to make those. do you think the ancho chile is a must? Is it very different from normal chile powder?
Great documentary – watched it and was moved by it. I also liked “Dying to Have Known” which explores curing cancer with diet.

Reply

Made in Sonoma May 26, 2011 at 3:17 am

@Janelle

I’ll just give you some of mine. 🙂

Reply

David May 27, 2011 at 4:17 pm

These really were great. Definitely a great healthy taco perfect for spring/ summer.
p.s. Food Matters was really interesting! Glad we watched it!

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