ancho chicken tacos

“Mexican food is best when made at home.”

A friend recently spoke these words of wisdom to me.  While I can say with fair certainty that when we refer to a cuisine as “Mexican”, we really mean “Tex-Mex”, the idea that comes to mind is still the same-cheesy and saucy.

Hey, I love a good pitcher of margaritas or “live” guacamole at happy hour as much as the next person, but when it comes to all of the fat-laden entrees that come after that…I’ll pass for something a bit lighter, fresher, and crunchier.

ancho chicken tacos

 1 pound skinless, boneless chicken breasts, cut into small strips (you can substitute chicken breast tenders)

3/4 tsp ancho chile powder

1 glove garlic, crushed

1/4 tsp salt

1/4 tsp ground cumin

1/8 tsp red pepper

1/8 tsp lime zest

2 Tbsp. fresh lime juice

1/4 cup nonfat plain Greek yogurt

2 Tbsp non-fat milk

1/2 avocado, peeled and diced

2 cups packaged fresh slaw mix (angel hair, if possible)

1/2 cup thinly sliced spring onions

1/4 cup cilantro leaves, chopped

1 Tbsp olive oil

8 (6-inch) tortillas-I used whole wheat

Spray a large skillet with cooking spray and place over high heat.  Sprinkle chicken evenly with chile powder, salt, red pepper and cumin.  Add chicken to heated skillet along with mashed garlic; cook until done-about 4 minutes-tossing frequently.  Remove chicken from pan.

Combine lime zest, 1 Tbsp lime juice, yogurt, milk, and avocado in a blender or food processor; blend until smooth.

Combine remaining 1 Tbsp lime juice, slaw, onions, cilantro, olive oil and salt;  toss to coat slaw thoroughly.

Heat tortillas according to package directions  (I like to toss them on the gas stove top burner for a few seconds).  Divide chicken mixture evenly among tortillas and top with about 1 Tbsp avocado cream and 1/4 cup slaw mixture.

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