Oh my - we went from spring to the depth of summer in one day! It was so humid out today that seniors were warned to stay in out of the heat - last night, when we were out for dinner in Toronto, I wished that I had had a jacket! What a difference a day can make.
In weather like this I favour meals that are fresh, quick to prepare, and pack a wallop of taste.
Like these tacos, which I actually made two weeks ago. They have the prerequisite fresh ingredients. They are quick. They taste darn good. Yes, today would have been a great day for them (although the grilled flank steak with gorgonzola sauce, spinach, and couscous that we actually enjoyed for dinner was just fine as well).
This recipe was in the May edition of Cooking Light. It claims that they can be ready in 20 minutes, I'm pretty adept in the kitchen but it was more like 30 for me so I question that 20 minute time suggestion. You'll note that I used flour tortillas - corn tortillas are almost impossible to find here in Ontario (although I later found three packages in the freezer which I had bought in the US - sigh)
If you're in the mood for a quick, fresh tasting meal this might be the one for you.
Chicken Tacos with Cilantro Slaw and Avocado Cream
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
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 tortillas
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.
Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
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.