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.**

Let's cook with our recipes!

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!