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Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

These Ancho Chicken Tacos are packed with smoky, chile-seasoned chicken, crunchy cilantro slaw, and a silky avocado cream that makes every bite ridiculously good. Because apparently, making restaurant-worthy tacos at home doesn't require a professional chef—just a hot skillet and a few fresh ingredients.
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Prep Time 15 minutes
Cook Time 6 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • ½ ripe avocado
  • ⅛ teaspoon grated lime zest
  • 1 tablespoon fresh lime juice
  • ¼ cup light sour cream
  • 2 tablespoons milk
  • 2 cups angel hair slaw
  • ½ cup green onions chopped
  • ¼ cup fresh cilantro chopped
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon salt
  • 1 tablespoon canola oil
  • 1 pound boneless skinless chicken breast, cut into bite-sized pieces
  • ¾ teaspoon ancho chile powder
  • ½ teaspoon garlic salt
  • ¼ teaspoon ground cumin
  • Cooking spray for coating the skillet
  • 8 small corn tortillas
  • Lime wedges for serving

Instructions

  • Prepare the Avocado: Cut the avocado in half and remove the pit. Score the flesh of one half into small pieces using a knife, then scoop it into a food processor.
  • Make the Avocado Cream: Add the grated lime zest, 1 tablespoon fresh lime juice, light sour cream, and milk to the food processor. Blend until the mixture is completely smooth and creamy. Transfer the avocado cream to a small bowl and set aside.
  • Prepare the Cilantro Slaw: Place the angel hair slaw in a large mixing bowl. Add the chopped green onions and fresh cilantro, spreading them evenly over the cabbage.
  • Dress the Slaw: Pour 1 tablespoon fresh lime juice and 1 tablespoon canola oil over the slaw mixture. Sprinkle with ¼ teaspoon salt, then toss thoroughly with a spatula until all the vegetables are evenly coated. Set aside while preparing the chicken.
  • Season the Chicken: Arrange the bite-sized chicken breast pieces on a plate. Sprinkle evenly with the ancho chile powder, garlic salt, and ground cumin. Toss gently to coat the chicken pieces with the seasonings.
  • Heat the Skillet: Lightly coat a large skillet with cooking spray, then place it over high heat. Allow the skillet to heat before adding the seasoned chicken.
  • Cook the Chicken: Add the seasoned chicken pieces to the hot skillet, spreading them into an even layer. Cook for approximately 4 minutes, stirring frequently, until the chicken is lightly browned and cooked through. If necessary, continue cooking for another 1–2 minutes until the chicken reaches an internal temperature of 165°F.
  • Assemble the Tacos: Arrange the corn tortillas on a serving platter. Divide the cooked ancho chicken evenly among the 8 tortillas. Spoon the prepared avocado cream over the chicken, spreading it lightly across the filling.
  • Add the Cilantro Slaw: Top each taco with a generous spoonful of the prepared cilantro slaw. Distribute the slaw evenly so every taco has a balance of seasoned chicken, creamy avocado sauce, and crunchy vegetables.
  • Serve the Tacos: Gently fold the tortillas around the filling. Serve immediately with fresh lime wedges on the side for squeezing over the tacos.