CHECK OUT OUR RECIPE BOOKLET!
|1||Pat chicken dry with paper towels. Combine chili powder, cumin, and garlic powder in small bowl. Season chicken on all sides with chili powder mixture. Season with salt.|
|2||Heat oil in large skillet over medium high heat. When oil is shimmering, add chicken in single layer. Cook chicken until browned and cooked through, about 5-6 minutes per side. Remove chicken from skillet and shred with two forks.|
|3||Wipe skillet clean and quickly toast tortillas until lightly charred, about 1-2 minutes per side.|
|4||Toss cabbage, cilantro, scallions and jalapeno together until combined. Combine all ingredients for crema in food processor or small blender until smooth. Season with salt to taste.|
|5||Build tacos with avocado crema, shredded ancho chicken and cilantro slaw. Serve with lime wedges.|