Chicken Tacos With Cilantro Slaw And Avocado Cream Recipes

CILANTRO LIME CHICKEN TACOS

Steps:

• Sprinkle the chicken with salt and pepper in a large bowl. Then toss with 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette. Marinate for 10 minutes.
• Meanwhile, stir together the sour cream with the remaining 2 tablespoons vinaigrette.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until slightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and chop. Season with salt.
• Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, top with the cilantro-lime sour cream and the toppings of your choice.

CHICKEN TACOS WITH CILANTRO SLAW AND AVOCADO CREAM

Steps:

• 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.
• Combine zest, 1 tablespoon juice and next 3 ingredients (through avocado) in a food processor; process until smooth.
• Combine remaining 1 tablespoon juice, 1/2 teaspoon honey, coleslaw, green 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 tablespoon avocado mixture, 1/4 cup slaw mixture and shredded cojita cheese.

ANCHO CHICKEN TACOS WITH CILANTRO SLAW AND AVOCADO CREAM

Steps:

• 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 - 5 minutes, stirring frequently. Remove chicken from pan.
• Combine zest, 1 tablespoon juice and sour cream, milk and avocado in a blender or food processor; process until smooth.
• Combine remaining 1 tablespoon lime juice, coleslaw, green onions, cilantro, oil and salt, tossing to coat.
• Heat tortillas according to directions. (Note: If using flour tortillas, those taste best crisped in a saute pan.) Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.