Grilled Chicken Tacos

Chicken Taco

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!

Ingredients:

  • 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

Directions:

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.

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