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Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Originally published Feb. 11, 2015. Photos updated 7/18/2017.

Chicken tacos are spiced with ancho chile powder and topped with cilantro slaw and avocado cream. This delicious meal is ready in under 30 minutes!

Chicken tacos are spiced with ancho chile powder and topped with cilantro slaw and avocado cream. This delicious meal is ready in under 30 minutes!

We're finally getting settled into our new apartment, and getting into a routine. I have finally started meal-planning again. Even though I'm not working, I still rely on quick and easy weeknight meals to get dinner on the table Monday through Friday.

I try to get Liam involved in prepping dinner when possible. I've heard that letting kids help cook makes them more likely to eat the final meal. So far, we haven't hold a whole lot of luck with that theory. But the adults in the house LOVED this meal.

Chicken tacos are spiced with ancho chile powder and topped with cilantro slaw and avocado cream. This delicious meal is ready in under 30 minutes!

These are pretty simple, but they pack a whole lot of flavor. The chicken is smoky from the ancho chile, and tanginess from the slaw and the avocado cream.

The slaw and the cream can be made earlier in the day and refrigerated until ready to serve. And the chicken is done in under 10 minutes — this really is one of the quickest meals I've ever cooked. It will certainly be making many repeat appearances on our table.

Chicken tacos are spiced with ancho chile powder and topped with cilantro slaw and avocado cream. This delicious meal is ready in under 30 minutes!

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Chicken tacos are spiced with ancho chile powder and topped with cilantro slaw and avocado cream. This delicious meal is ready in under 30 minutes!

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

For the chicken:

  • 1 pound boneless, skinless chicken breasts, cut into ¼-inch strips
  • ¾ teaspoon ancho chile powder
  • ½ teaspoon garlic powder
  • ½ tsp kosher salt
  • ¼ teaspoon ground cumin
  • Canola oil

For the avocado cream:

  • ⅛ teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • ¼ cup light sour cream
  • 1 ripe peeled avocado, diced

For the cilantro slaw:

  • 2 cups packaged angel hair slaw
  • ½ cup thinly sliced green onions
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon canola oil
  • 1 tablespoon lime juice
  • ¼ teaspoon salt

For the tacos:

  • 8 flour tortillas, 6-inch size

Instructions

  1. Heat a large skillet over high heat. In a small bowl, mix the ancho chile powder, garlic salt, and cumin. Place the chicken in a plastic bag, and add the spice mix; shake to coat.
  2. Coat the skillet with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan and keep warm.
  3. Make the avocado crema: combine rind, lime juice, the sour cream, milk and avocado in a blender or food processor; process until smooth.
  4. Make the cilantro slaw: combine the lime juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
  5. Place two tortillas on each of four plates. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and ¼ cup slaw mixture.

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Recipe by Cooking Light

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Michele Feeley

Tuesday 20th of March 2018

I made the chicken tacos but I boiled my chicken in olive oil and garlic powder, let cool and shred the meat. I then added seasoning to it and refrigerate for an hour. Sautéed it and put on toasted flour taco she'll along with slaw which I added a jalapeño to and extra lime juice. Turned out great. I did feel the avocado cream was missing some spice so I added some green hot sauce to it. I will definitely make again. I recommend boiling the chicken it really makes it tender and easy to shred.

Michele Feeley

Monday 19th of March 2018

How much milk and cilantro? It is not listed under ingredients but is in the instructions??

Michele Feeley

Monday 19th of March 2018

actually the cilantro is there but no milk is listed?

Miriam

Monday 10th of October 2016

We loved this! It has already become one of our favorite meals.

Coleen

Tuesday 11th of October 2016

Yay! Thanks for letting me know! I love hearing when readers make the recipes I share.

Amy

Thursday 11th of August 2016

I added a roasted hatch chili pepper to the avocado cream sauce because our family likes things spicy. I set out both with our meal (for those that don't like it spicy). So good, thanks for sharing.

Coleen

Thursday 11th of August 2016

I'm so glad you liked, Amy! Adding a hatch chile sounds like a great idea, I wish I could find them near me!

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Wednesday 25th of May 2016

[…] via The Redhead Baker […]

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