CHILE ANCHO MOLIDO RECIPES

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ANCHO CHICKEN TACOS & CILANTRO SLAW & AVOCADO CREAM RECIPE ...



Ancho Chicken Tacos & Cilantro Slaw & Avocado Cream Recipe ... image

Create authentic Mexican-style tacos by cooking the chicken in a mixture of ancho chili powder and cumin and serving over corn tortillas topped with slaw and avocado cream.

Provided by Maureen Callahan

Total Time 20 minutes

Yield 4 servings (serving size: 2 tacos)

Number Of Ingredients 16

1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
¾ teaspoon ancho chile powder
½ teaspoon garlic salt
¼ teaspoon ground cumin
Cooking spray
? teaspoon grated lime rind
2 tablespoons fresh lime juice, divided
¼ cup light sour cream
2 tablespoons 1% low-fat milk
½ ripe peeled avocado, diced
2 cups packaged angel hair slaw
½ cup thinly sliced green onions
¼ cup chopped fresh cilantro
1 tablespoon canola oil
¼ teaspoon salt
8 (6-inch) corn tortillas

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 319 calories, CarbohydrateContent 25.3 g, CholesterolContent 72 mg, FatContent 11.6 g, FiberContent 5.1 g, ProteinContent 30 g, SaturatedFatContent 2.3 g, SodiumContent 385 mg

ANCHO CHICKEN TACOS & CILANTRO SLAW & AVOCADO CREAM RECIPE ...



Ancho Chicken Tacos & Cilantro Slaw & Avocado Cream Recipe ... image

Create authentic Mexican-style tacos by cooking the chicken in a mixture of ancho chili powder and cumin and serving over corn tortillas topped with slaw and avocado cream.

Provided by Maureen Callahan

Total Time 20 minutes

Yield 4 servings (serving size: 2 tacos)

Number Of Ingredients 16

1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
¾ teaspoon ancho chile powder
½ teaspoon garlic salt
¼ teaspoon ground cumin
Cooking spray
? teaspoon grated lime rind
2 tablespoons fresh lime juice, divided
¼ cup light sour cream
2 tablespoons 1% low-fat milk
½ ripe peeled avocado, diced
2 cups packaged angel hair slaw
½ cup thinly sliced green onions
¼ cup chopped fresh cilantro
1 tablespoon canola oil
¼ teaspoon salt
8 (6-inch) corn tortillas

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 319 calories, CarbohydrateContent 25.3 g, CholesterolContent 72 mg, FatContent 11.6 g, FiberContent 5.1 g, ProteinContent 30 g, SaturatedFatContent 2.3 g, SodiumContent 385 mg

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