It’s Taco Tuesday again, already! The last week has just flown by, hasn’t it? Work has been crazy, but in a good way. A little stressful, but somehow I’ve found it within me to stay calm within the storm and not let the unavoidable chaos get to me and stress me out. That, my friends, is an accomplishment for me these days. Being busy is good, but what’s even better is being busy but still finding a little time to do things that I enjoy (i.e. cooking/baking and getting photos taken!)
This past week when it was time to make this tasty taco dinner, I wanted to be sure I had enough daylight to take photos. J had some work appointments and I wasn’t sure if he’d make it home before dark so I decided that, just this once, I might have to make dinner, take photos, and eat without him – leaving him to reheat when he got home. I know, I know…lots of people do this on a regular basis, but I try really hard to time dinner around when he’ll be home, if at all possible. He’s not spoiled much, is he? Anywho…it worked out that he made it home in time so we ate dinner together and I got my pictures taken!
Oh, and the tacos…were delish! I used broccoli slaw again (a new taco topping fav), and the avocado cream was sooo good! J took the rest for lunch the next day and we still have some of the sauce left, which we use on various things here and there for some added flavor. Because the chicken is cut into strips or bite-sized pieces, it cooks more quickly, which makes for one of those quick weeknight meals. I’d say in 20 minutes or less you could have dinner on the table. Who doesn’t like that idea??
Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream
As seen on MyRecipes.com, Originally from Cooking Light, May 2011
Ingredients
- 1 lb boneless,skinless chicken breasts, cut into 1/4-inch strips or bite-size pieces
- 3/4 tsp ancho chile powder
- 1/2 tsp garlic salt
- 1/4 tsp ground cumin
- Cooking spray
- 1/8 tsp grated lime zest
- 2 Tbsp fresh lime juice, divided
- 1/4 cup Greek yogurt
- 2 Tbsp milk
- 1/2 avocado, peeled, pit removed, and diced
- 2 cups broccoli slaw
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 Tbsp olive oil
- 1/4 tsp salt
- 8 (6-inch) tortillas (we use a corn and whole wheat blend, use whatever you like)
Preparation
- Heat a large skillet over high heat and spray with cooking spray.
- Combine chile powder, garlic salt, and cumin in a large bowl, add chicken pieces and toss to coat.
- Add chicken to the heated skillet and cook for about 4 minutes, stirring often, until cooked through.
- Meanwhile, combine zest, 1 tablespoon lime juice, Greek yogurt, milk and avocado in a blender or food processor and process until smooth.
- In a medium bowl, combine the remaining 1 tablespoon of lime juice, broccoli slaw, onions, cilantro, olive oil, and salt. Stir to evenly coat.
- To assemble the tacos, warm your tortillas and top with chicken, a 1/4 cup of slaw, and a good helping of the avocado cream. I put mine in a squeeze bottle, but you can just use a spoon.
USA Kiwi (Kylee)
He's a lucky man!
(We try to do the same thing, but daylight isn't my enemy – the toddler and his hunger/tiredness are!)