Best 2 Chicken Tacos With Cilantro Slaw And Avocado Cream Recipes

**Savor the tantalizing flavors of Mexican cuisine with our delectable Chicken Tacos, accompanied by refreshing Cilantro Slaw and creamy Avocado Cream.**

**Indulge in a culinary journey with our meticulously crafted recipes. Discover the art of preparing tender, succulent chicken, perfectly seasoned with a blend of zesty spices. Wrap your fillings in warm tortillas, adding crisp lettuce, tangy salsa, and a sprinkling of cheese. Elevate your tacos with our refreshing Cilantro Slaw featuring a vibrant mix of shredded cabbage, carrots, and a zesty dressing. Cool down your palate with our creamy Avocado Cream, made with ripe avocados, tangy lime juice, and a hint of cilantro.**

**These recipes offer a harmonious balance of flavors, textures, and colors that will tantalize your taste buds. Prepare to embark on a culinary adventure with our Chicken Tacos, Cilantro Slaw, and Avocado Cream – a symphony of flavors that will leave you craving more.**

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN TACOS WITH CILANTRO SLAW AND AVOCADO CREAM

Chicken Tacos With Cilantro Slaw and Avocado Cream image

My two favorite chile powders=ancho and chipotle. Also, be sure to use the corn tortillas as I think it adds extra flavor.

Provided by gailanng

Categories One Dish Meal

Time 24m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb boneless skinless chicken breast, cut into 1/4-inch strips
1 1/2 teaspoons dried ancho chile powder (to taste) or 1 1/2 teaspoons dried chipotle powder (to taste)
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
salt
cooking spray or vegetable oil
1/8 teaspoon grated lime zest
2 tablespoons fresh lime juice, divided
1/4 cup sour cream
2 tablespoons milk
1/2 ripe peeled avocado, diced
2 cups packaged angel hair Coleslaw
1/2 teaspoon honey (optional)
1/2 cup thinly sliced green onion
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt
8 (6 inch) corn tortillas
Cotija cheese, shredded (optional)

Steps:

Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic, cumin and salt. Coat pan with cooking spray or vegetable oil. Add chicken to pan; cook about 3-4 minutes, stirring frequently. Remove chicken from pan.
Combine zest, 1 tablespoon juice and next 3 ingredients (through avocado) in a food processor; process until smooth.
Combine remaining 1 tablespoon juice, 1/2 teaspoon honey, coleslaw, green 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, 1/4 cup slaw mixture and shredded cojita cheese.

ANCHO CHICKEN TACOS WITH CILANTRO SLAW AND AVOCADO CREAM

Ancho Chicken Tacos With Cilantro Slaw and Avocado Cream image

Based on a Cooking Light recipe with some adaptations that I made not so light. 8-) Note: To make lighter you can sub flour tortillas, but the authenticity is with the corn tortillas.

Provided by gailanng

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb boneless skinless chicken breast, cut into 1/4-inch strips
3/4 teaspoon dried ancho chile powder (can sub 3/4 teaspoon dried chipotle powder)
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
cooking spray (or a swipe of vegetable oil)
1/8 teaspoon grated lime zest
2 tablespoons fresh lime juice, divided
1/4 cup sour cream
2 tablespoons milk
1/2 ripe peeled avocado, diced
2 cups angel hair Coleslaw
1/2 cup thinly sliced green onion
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt
8 (6 inch) corn tortillas (or flour 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 - 5 minutes, stirring frequently. Remove chicken from pan.
Combine zest, 1 tablespoon juice and sour cream, milk and avocado in a blender or food processor; process until smooth.
Combine remaining 1 tablespoon lime juice, coleslaw, green onions, cilantro, oil and salt, tossing to coat.
Heat tortillas according to directions. (Note: If using flour tortillas, those taste best crisped in a saute pan.) Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.

Nutrition Facts : Calories 393.8, Fat 16.3, SaturatedFat 3.7, Cholesterol 86, Sodium 340.8, Carbohydrate 33.9, Fiber 6.2, Sugar 1.6, Protein 29.1

Tips:

Choose the right chicken: For the best flavor, use boneless, skinless chicken breasts or thighs.
Marinate the chicken: Marinating the chicken in a flavorful mixture of spices and herbs not only adds flavor but also helps tenderize it.
Cook the chicken properly: Overcooked chicken is dry and tough, so cook it just until it reaches an internal temperature of 165°F (74°C).
Make the cilantro slaw ahead of time: The slaw can be made several hours or even a day before you plan to serve the tacos. This will save you time when you're ready to assemble the tacos.
Use fresh tortillas: Fresh tortillas are essential for the best tacos. If you can't find fresh tortillas in your area, you can make your own.
Load up the tacos: Don't be afraid to load up the tacos with your favorite toppings. Some popular choices include salsa, guacamole, cheese, sour cream, and pickled onions.

Conclusion:

These chicken tacos with cilantro slaw and avocado cream are a delicious and easy way to enjoy a Mexican-inspired meal at home. The chicken is juicy and flavorful, the slaw is fresh and tangy, and the avocado cream is rich and creamy. These tacos are sure to be a hit with your family and friends!