Ancho Chicken Tacos With Cilantro Slaw and Avocado Cream

• 1 lb boneless skinless chicken breast, cut into 1/4-inch strips
• 34 teaspoon dried ancho chile powder (can sub 3/4 teaspoon dried chipotle powder)
• 12 teaspoon garlic salt
• 14 teaspoon ground cumin
• cooking spray (or a swipe of vegetable oil)
• 18 teaspoon grated lime zest
• 2 tablespoons fresh lime juice, divided
• 14 cup sour cream
• 2 tablespoons milk
• 12 ripe peeled avocado, diced
• 2 cups angel hair Coleslaw
• 12 cup thinly sliced green onion
• 14 cup chopped fresh cilantro
• 1 tablespoon canola oil
• 14 teaspoon salt
• 8 (6 inch) corn tortillas (or flour tortillas)

1. Heat a large skillet over high heat.
2. Sprinkle chicken evenly with chile powder, garlic salt, and cumin.
3. Coat pan with cooking spray.
4. Add chicken to pan; cook 4 - 5 minutes, stirring frequently.
5. Remove chicken from pan.
6. Combine zest, 1 tablespoon juice and sour cream, milk and avocado in a blender or food processor; process until smooth.
7. Combine remaining 1 tablespoon lime juice, coleslaw, green onions, cilantro, oil and salt, tossing to coat.
8. Heat tortillas according to directions.
9. (Note: If using flour tortillas, those taste best crisped in a saute pan.)
10. Divide chicken mixture evenly among tortillas.
11. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.

chicken breast, chile powder, garlic salt, ground cumin, cooking spray, lime zest, lime juice, sour cream, milk, avocado, green onion, fresh cilantro, canola oil, salt, corn tortillas

Taken from www.food.com/recipe/ancho-chicken-tacos-with-cilantro-slaw-and-avocado-cream-472602 (may not work)