Chicken,  Food,  Spicy,  Vegetables

Chicken Tacos with Cilantro Slaw and Avocado Cream

May 17, 2011 /

I started my weekend off right this past week…yup, that’s right…with cocktails! I know a lot of you saw my delicious cocktail picture on book of faces at precisely 6:31pm Friday night. I was lucky enough to take the afternoon off from work last Friday and take a nice bike ride. I am SO glad that I did that too because like you read in my post yesterday, it is supposed to rain for the next 6 days… 🙁 . I am very happy that I was able to get out and enjoy the last of the sunshine for a while.

Anyways, to celebrate the gorgeously warm weather…what better cocktail is there besides a margarita?? Screams summer to me! I even made them homemade with real lime juice and everything. This was the REAL DEAL folks! hehe…it was super delicious and refreshing after my bike ride. Of course when you have margaritas you just gotta have tacos too! So, that is exactly what I did.

Most of you know that I am from the Midwest. I lived in Kansas for 13 years of my life and if I had to pinpoint one thing that I really miss from there. It would be the Mexican food. It was SO good! I mean like real authentic Mexican food. None of that chain type food, real family style Mexican dishes. This recipe I am about to share with you truly reminded me of being back home. The cilantro, avocado, and corn tortilla flavors really reminded me of being back in the Midwest…I know you all will love it!

Ingredients for Tacos:

  • 1 lb skinless, boneless chicken breasts, cut into 1/4″ strips
  • 3/4 teaspoon chile powder
  • 1 clove garlic
  • 1/4 teaspoon cumin
  • 2 tablespoons chopped chipotle peppers
  • 1 tablespoon chipotle adobo sauce (this was left over from the shrimp, score!)
  • Cooking Spray
  • 8 (6″) corn tortillas

Ingredients for Avocado Cream:

  • 1/8 teaspoon grated lime rind
  • 1 tablespoon fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 cup light sour cream
  • 2 tablespoons skim milk
  • 1/2 cup peeled avocado, diced

Ingredients for Cilantro Slaw:

  • 2 cups iceberg lettuce
  • 1/2  cup chopped green onions
  • 1/2 of a large tomato, roughly chopped
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoons olive oil (you can use canola oil too, I just personally prefer olive oil)
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt

Sprinkle chicken evenly with chile powder, garlic, cumin, peppers, and adobo sauce in a bowl. Cover and set in the refrigerator to marinate for about an hour.

Heat a large skillet over high heat. Coat with cooking spray. Add chicken to the pan and cook for about 4 minutes, stirring frequently. Remove the chicken from the pan and set aside to cool.

Combine lime rind, cilantro, lime juice, sour cream, milk, and avocado in a blender or food processor. Process until smooth.

Combine remaining juice, lettuce, onions, tomato, cilantro, olive oil, and salt. Tossing together to coat well.

Heat your corn tortillas per the directions on the package. I heated mine in the oven haha, I know you are supposed to do it in a skillet or the microwave, but I prefer the oven.

Divide your chicken mixture on top of the tortillas. Top each with about 1 tablespoon of the avocado cream and then 1/4 cup lettuce mixture and enjoy!


This meal is SO good, you just have to try it. There is just the spiciness of the chicken and then coolness of the avocado cream to cool it down. This is definitely not super spicy, but it does have a bit of a kick to it. I really enjoyed the tacos, every bite reminded me of being in Kansas in a tiny little Mexican restaurant, crammed in with 30 other people, elbows rubbing, enjoying some really delicious authentic tacos.

Hope you all are having a great start to your week!

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