Ingredients: 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips 3/4 teaspoon ancho chile powder 1/2 teaspoon garlic salt 1/4 teaspoon ground cumin Cooking spray 1/8 teaspoon grated lime rind 2 tablespoons fresh lime juice, divided 1/4 cup light sour cream 2 tablespoons 1% low-fat milk 1/2 ripe peeled avocado, diced 2 cups packaged angel hair slaw 1/2 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 1 tablespoon canola oil 1/4 teaspoon salt 8 (6-inch) corn or flour tortillas Directions: 1. 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 minutes, stirring frequently. Remove chicken from pan. 2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth. 3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat. 4. Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.
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