Hold your applause...just kidding. But you really will clap like an excited kid at Christmas when you try these (they're that good!). This month, because of the weather (it's stinkin' HOT here), I thought I would focus on some healthy, but ultra yummy, food. Not only that but, I should be training for an upcoming relay race I'm doing. I said I should, not that I am.
Ancho Chicken Tacos w/ Cilantro Slaw and Avocado Cream
(Cooking Light May 2011)
1 lb. boneless, skinless chicken breast (cut into 1/4" strips)
3/4 tsp. ancho chile powder
1/2 tsp. garlic salt
1/4 tsp. ground cumin
Cooking spray
1/8 tsp. grated lime rind
2 Tbsp. fresh lime juice (divided)
1/4 c. light sour cream
2 Tbsp. 1% low-fat milk
1/2 ripe peeled avocado, diced
2 c. angel hair slaw
1/2 c. thinly sliced green onions
1/4 c. chopped fresh cilantro
1 Tbsp. canola oil
1/4 tsp. salt
8 (6 in.) corn tortillas
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. Combine rind, 1 Tbsp. juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth. Combine remaining 1 Tbsp. juice, slaw, 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 Tbsp. avocado mixture and 1/4 c. slaw mixture. Make 4 servings (2 tacos each).
*Instead of corn tortillas, I used regular flour tortillas. My family just likes those better, so the nutritional facts will of course be different if you do that.
319 calories, 11.6 fat grams, 25.3 grams of carbs
No comments:
Post a Comment