Ancho Chicken Tacos

Ingredients
1 1/12	ROSIE® Organic Boneless Skinless Chicken Thighs
2 tsp.	ancho chili powder
1/2 tsp.	ground cumin
1/2 tsp.	garlic powder
	kosher salt
2 tbsp.	extra-virgin olive oil
1/4	head green cabbage, shredded
1	bunch fresh cilantro, roughly chopped
6	scallions, thinly sliced
1	jalapeño, thinly sliced
12	small (6-inch) corn tortillas
	For avocado crema:
1	large ripe avocado, peeled and pitted
1/4 cup	plain nonfat greek yogurt
	juice and zest of 1 lime, plus extra lime wedges for serving
1	garlic clove
	kosher salt

Method
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.

Ingredients