Chipotle Spice Chicken Tacos with Cilantro Slaw and Avocado Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Makes: 16 tacos (8 servings)
Ingredients
Avocado Cream
  • ¼ to ½ teaspoon grated lime rind (or grate about half a lime)
  • 2 tablespoons fresh lime juice
  • ½ cup non-fat, plain Greek yogurt
  • 4 tablespoons plain, unsweetened coconut milk - not from a can, but from a carton (like Silk)
  • 1 ripe, peeled avocado, diced
Cilantro Slaw
  • 4 cups packaged slaw
  • 1 cup thinly sliced green onion
  • ½ cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • ½ teaspoon salt
Chipotle Spice Chicken
  • 2 pounds skinless, boneless chicken breasts, cut into ¼-inch strips
  • 1½ teaspoons chipotle chili pepper powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • 2 tablespoons olive oil
Beans
  • 1 can, rinsed and drained black beans
Tortillas
  • 16, 6-inch corn tortillas
Instructions
  1. For the avocado cream, combine lime juice, lime zest, yogurt, coconut milk and avocado in a blender, food processor or immersion blender, and process until smooth. Set aside.
  2. For the cilantro slaw, combine slaw, green onion, cilantro, olive oil, lime juice and salt in a medium-sized bowl, and toss to coat. Set aside.
  3. For the chicken, heat a large saute pan over medium-high to high heat.
  4. Combine chipotle chili powder, garlic powder, salt and cumin in a small bowl and whisk to combine.
  5. Sprinkle the chicken with the seasoning mixture.
  6. Add olive oil to pan and swirl to coat.
  7. Add about half the chicken to the pan and cook for 4 minutes, stirring frequently, and flipping the chicken about halfway through. Remove and keep warm with foil tent. Repeat this for remaining chicken.
  8. Heat the corn tortillas either via dry toasting in a dry pan, via microwave along with a damp paper towel, or directly over an open flame. To keep tortillas warm until ready to serve and assemble, place in a clean dishtowel and loosely cover.
  9. Divide the chicken mixture evenly among the tortillas. Top each with ¼ cup slaw mixture, 1 tablespoon avocado cream, and 1 tablespoon black beans, and serve.
Notes
Regular, low-fat or non-fat milk can be used in place of coconut milk in a carton.
Light sour cream can be used in place of the Greek yogurt.
If you'd like more heat in your tacos, I suggest cutting a bit of the chipotle spice with cayenne to amp it up a bit more.
Recipe by Big Sky, Little Kitchen at https://www.bigskylittlekitchen.com/chipotle-spice-chicken-tacos-with-cilantro-slaw-and-avocado-cream/