Chicken Tacos with Cilantro Cream Sauce

These tacos are all about the sauce.  Let me say it again.  All about the sauce.  It doesn't matter if you make chicken, pork, beef or veggie tacos.  The sauce is the key here.  Creamy, smooth, rich and delicious and surprisingly low in calories!  Make the sauce.  I repeat, make the sauce.

Chicken Tacos with Cilantro Cream Sauce (adapted from mommacooks.net)

For the tacos:


1 T. extra virgin olive oil
2 lb. boneless, skinless chicken breasts, cut into thin strips
1 t. salt
1/2 t. black pepper
2 T. lemon juice

For the sauce:

1 (8 oz.) package light cream cheese, softened
1 T. plain Greek yogurt (or sour cream)
7 oz. tomatillo salsa (I used Herdez)
1 t. black pepper
1 t. celery salt
1/2 t. cumin
2 t. garlic powder
1/2 bunch fresh cilantro, chopped
1 T. freshly squeezed lime juice (about 1 lime)

For serving:

Small flour tortillas
Cabbage, thinly sliced or bagged broccoli slaw mix 
Mexican cheese blend
THE SAUCE!

For the tacos:

Heat a large skillet over medium high heat and add the olive oil.  Add the chicken and season with salt and pepper.  Saute, stirring occasionally until the chicken is cooked through.  Add the lemon juice and let it evaporate.  

For the sauce:

Place all ingredients in a food processor or blender and pulse to combine until smooth. 

For serving:

Assemble the tacos with chicken, cabbage, cheese and SAUCE!  The night we had these I had also picked up some hatch chilis at the grocery store so my husband grilled them up and we put them on our tacos too.  Yum-O!

The chicken will serve 10 (125 calories each serving) for chicken only - does not include toppings or tortillas!
The sauce makes 2 cups (2 T. each serving - 42 calories for 2 T.) according to my calculator on loseit.com