I love Mexican food. Honestly, I think it would be a tough fight between Italian and Mexican food if I had to pick just one to eat for the rest of my life. I think why I like both of them so much is that they use simple fresh ingredients to create beautiful and delicious food. And, my absolute favorite Mexican food to make are tacos. Learning that I could char my taco shells with my gas range has been a game changer for me and has resulted in a lot of tacos. These chicken tacos are one of our favorites. Not only is it simple to whip up, the cilantro slaw and the avocado cream are heavenly. Enjoy!
Chicken Tacos with Cilantro Slaw & Avocado Cream {adapted from Cooking Light}
Ingredients
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried cilantro
1/4 teaspoon pepper
Cooking spray
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 canola oil
1/4 teaspoon salt
8 (6-inch) flour tortillas
Directions
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.
Combine rind, 1 tablespoon juice and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil and salt, tossing to coat.
With a pair of tongs hold a tortilla over the flame of a gas burner for a few seconds, checking regularly to ensure that it doesn’t burn. Flip and repeat with the other side. Keep the tortillas warm on an oven safe plate in a warm oven and cover with aluminum foil.
A Feteful Life 
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