Chicken Tacos With Cilantro Slaw And Avocado Cream

• 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)

1. 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.
2. Combine zest, 1 tablespoon juice and next 3 ingredients (through avocado) in a food processor; process until smooth.
3. Combine remaining 1 tablespoon juice, 1/2 teaspoon honey, coleslaw, green onions, cilantro, oil and salt, tossing to coat.
4. 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.

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

Taken from www.food.com/recipe/chicken-tacos-with-cilantro-slaw-and-avocado-cream-498833 (may not work)