Chicken Tacos with Tangerine-Lime Crema
This spicy chicken taco recipe gets fresh orange flavor from both the crema and crunchy slaw toppings. Serve with tortilla chips and ice-cold beer.
Make Ahead Tip: Refrigerate crema (Step 3) and slaw (Step 4) for up to 4 hours.
Ancho chiles--dried poblano peppers--are one of the most popular dried chiles used in Mexico; ancho chile powder has a mild, sweet spicy flavor. Look for it with specialty spices in large supermarkets or Mexican grocers.
To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
2 1/2 starch, 1/2 fruit, 1/2 vegetable, 3 lean meat, 1 fat