“Mexican food is best when made at home.”
A friend recently spoke these words of wisdom to me. While I can say with fair certainty that when we refer to a cuisine as “Mexican”, we really mean “Tex-Mex”, the idea that comes to mind is still the same-cheesy and saucy.
Hey, I love a good pitcher of margaritas or “live” guacamole at happy hour as much as the next person, but when it comes to all of the fat-laden entrees that come after that…I’ll pass for something a bit lighter, fresher, and crunchier.
ancho chicken tacos
1 pound skinless, boneless chicken breasts, cut into small strips (you can substitute chicken breast tenders)
3/4 tsp ancho chile powder
1 glove garlic, crushed
1/4 tsp salt
1/4 tsp ground cumin
1/8 tsp red pepper
1/8 tsp lime zest
2 Tbsp. fresh lime juice
1/4 cup nonfat plain Greek yogurt
2 Tbsp non-fat milk
1/2 avocado, peeled and diced
2 cups packaged fresh slaw mix (angel hair, if possible)
1/2 cup thinly sliced spring onions
1/4 cup cilantro leaves, chopped
1 Tbsp olive oil
8 (6-inch) tortillas-I used whole wheat
Spray a large skillet with cooking spray and place over high heat. Sprinkle chicken evenly with chile powder, salt, red pepper and cumin. Add chicken to heated skillet along with mashed garlic; cook until done-about 4 minutes-tossing frequently. Remove chicken from pan.
Combine lime zest, 1 Tbsp lime juice, yogurt, milk, and avocado in a blender or food processor; blend until smooth.
Combine remaining 1 Tbsp lime juice, slaw, onions, cilantro, olive oil and salt; toss to coat slaw thoroughly.
Heat tortillas according to package directions (I like to toss them on the gas stove top burner for a few seconds). Divide chicken mixture evenly among tortillas and top with about 1 Tbsp avocado cream and 1/4 cup slaw mixture.