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
bunch fresh cilantro, roughly chopped
scallions, thinly sliced
jalape├▒o, thinly sliced
12  small (6-inch) corn tortillas
  For avocado crema:
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
garlic clove
  kosher salt


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.


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