Ancho Chicken Tacos With Cilantro Slaw And Avocado Cream

• 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
• 3/4 teaspoon ancho chile powder
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground cumin
• Cooking spray
• 1/8 teaspoon grated lime rind
• 2 tablespoons fresh lime juice, divided
• 1/4 cup light sour cream
• 2 tablespoons 1% low-fat milk
• 1/2 ripe peeled avocado, diced
• 2 cups packaged angel hair slaw
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 1 tablespoon canola oil
• 1/4 teaspoon salt
• 8 (6-inch) corn tortillas

1. 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.
2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
3. Combine remaining 1 tablespoon juice, slaw, 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 and 1/4 cup slaw mixture.

skinless, ancho chile powder, garlic salt, ground cumin, cooking spray, lime rind, lime juice, light sour cream, milk, avocado, packaged angel, green onions, fresh cilantro, canola oil, salt, corn tortillas

Taken from www.myrecipes.com/recipe/ancho-chicken-tacos (may not work)