Chicken tacos and confetti salad

Looking for an easy dinner that is also loaded with flavor and goodness? Here you go! We had this for dinner Wednesday evening and I used some of the leftovers for a salad on Thursday for lunch.

Chicken Tacos with Cilantro Slaw and Avocado Cream with a side Southwest Confetti Salad!

Tacos:

(adapted from Cooking Li.ght)

1 lb. skinless boneless chicken tenders, cut into 1/4 inch strips

3/4 tsp ancho chile powder (I used normal chili powder)

1/2 tsp garlic salt (I used 1/4 tsp or so of garlic powder)

1/4 tsp ground cumin

2 TBS fresh lime juice, divided

1/4 cup low fat sour cream

2 TBS 2% milk

1 ripe peeled avocado, sliced

2 cups packaged angel hair slaw

1/2 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

1 TBS olive oil

8 (6 inch) corn or flour tortillas

1. Heat small amount of oil in a large skillet over med- high heat. Sprinkle chicken evenly with chile powder, garlic salt and cumin. Add chicken to pan and cook 4 - 6 minutes, stirring frequently. Remove chicken from pan.

2. Combine 1 TBS lime juice and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.

3. Combine remaining 1 TBS lime juice, slaw, onions, cilantro and olive oil, and a large dollop of the avocado cream; toss to coat. Add a small sprinkle of salt if you desire.

4. Heat tortillas according to package directions. Divide chicken mixture evenly among tortillas. Top each tortilla with some of the avocado cream and slaw mixture. Yum!

Confetti Salad:

1 cup can corn, drained

1 cup coarsely chopped zucchini

1 cup grated carrot

1 cup diced tomato

1 red bell pepper, seeded and diced

1/4 cup green onions, diced

2 TBS chopped fresh cilantro

1 TBS fresh lime juice

1 TBS olive oil

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 (15 oz.) can black beans, rinsed and drained

1. Combine all ingredients in a large bowl, stirring to combine.