I love Mexican food. I repeat: I love Mexican food.
Tamales, chile verde, mole, homemade salsa…I could eat all of it, all day, everyday. However, more than any other dish, I’m currently hooked on tacos.
I made these grilled chicken tacos for Michel and I last week, and we both really enjoyed them. Long, stressful days at work call for a little bit of indulgence, and enjoying a couple of these for dinner was a nice way to transition into the late evening and relax.
All that we were missing were margaritas!
- ¼ cup reduced-fat sour cream
- ½ ripe ripe avocado, peeled and diced
- ¼ cup chopped fresh cilantro
- ¼ cup thinly sliced green onion
- 1 tablespoon fresh lime juice
- 2 cups cabbage
- 1 tablespoon ancho chili powder
- ½ tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 pound boneless, skinless chicken breasts, cut into 1” strips
- cooking oil
- corn tortillas
- lime wedges
Combine sour cream, avocado, cilantro, green onion and lime juice in a food processor, and process until smooth. Combine with cabbage in a small bowl.
Combine ancho chile powder, cumin, paprika, oregano, garlic powder and salt. Sprinkle over chicken. Heat oil over medium-high heat. Add chicken and cook through.
Warm tortillas. Serve slaw mixture and chicken over tortillas, along with lime wedges.