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Ancho Chicken Tacos With Cilantro Slaw and Avocado Cream

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“Based on a Cooking Light recipe with some adaptations that I made not so light. 8-) Note: To make lighter you can sub flour tortillas, but the authenticity is with the corn tortillas.”

Ingredients Nutrition


  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 - 5 minutes, stirring frequently. Remove chicken from pan.
  2. Combine zest, 1 tablespoon juice and sour cream, milk and avocado in a blender or food processor; process until smooth.
  3. Combine remaining 1 tablespoon lime juice, coleslaw, green onions, cilantro, oil and salt, tossing to coat.
  4. Heat tortillas according to directions. (Note: If using flour tortillas, those taste best crisped in a saute pan.) 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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