Chicken Tacos with Cilantro Slaw and Avocado Cream

Quick and easy and so yummy for a week day meal.
Dish Type: Lifestyle: gluten free, nut free


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

3/4 teaspoon chili powder

1/2 teaspoon garlic salt

1/4 teaspoon ground cumin

1/8 teaspoon grated lime rind

2 tablespoons fresh lime juice, divided

1/4 cup light sour cream

2 tablespoons 1% low-fat milk

1/2 ripe peeled avocado, diced

2 cups packaged angel hair slaw

1/2 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

1 tablespoon oil of choice

1/4 teaspoon salt

8 (6-inch) corn tortillas


1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with oil of choice. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.

2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.

3. Combine remaining 1 tablespoon 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.