Round 2 - Chicken Tacos with Cucumber Salsa

Name: Round 2 - Chicken Tacos with Cucumber Salsa
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Tbsp apple cider vinegar; 118 milliliters barbecue sauce; 2 servings Freshly ground black pepper; 907 grams bone-in, skin-on chicken thighs, about 8; 425 grams chopped tomatoes, drained; 2 servings Canola oil; 2 Tbsps canola oil; 1 teaspoons chili powder; 1 Tbsp chopped cilantro leaves; 2 standard cucumbers; 12 small dinner rolls, sliced; 1 sprig fresh rosemary; 1 sprig fresh thyme; 1 Tbsp chopped garlic; 1 head green cabbage; 1 Tbsp prepared horseradish; 1 Tbsp hot sauce; 2 servings Kosher salt; 2 servings Kosher salt and freshly ground black pepper; 1 teaspoon lemon juice; 118 milliliters mayonnaise; 1 medium onion, chopped; 2 Tbsps chopped parsley, divided; 1 small red onion, chopped, divided; 1 teaspoons red pepper flakes; 340 grams shrimp, thawed, deveined and shells on; 2 Tbsps sour cream; 1 Tbsp spicy brown mustard; 2 teaspoons sugar; 118 milliliters water

The recipe Round 2 - Chicken Tacos with Cucumber Salsa could satisfy your Mexican craving in roughly 18 minutes. This main course has 2106 calories, 113g of protein, and 142g of fat per serving. This recipe serves 2. A mixture of spicy brown mustard, dinner rolls, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Heat the canola oil in a skillet over medium heat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add half of the onion and cook for 3 minutes until softened.

Ingredients you will need

Onion

Add the red pepper flakes and chili powder and cook for another 2 minutes.

Ingredients you will need

Red Pepper Flakes

Chili Powder

Add the chicken and cook until it is heated through.

Ingredients you will need

Whole Chicken

For the salsa, in a bowl mix together the cucumber, tomatoes, the remaining onion, cilantro, and salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Cilantro

Cucumber

Tomato

Onion

Salsa

Equipment you will use

Bowl

Remove the outer leaves of the cabbage to use as the shells for the taco. Shred the inner portion of the cabbage and set aside.

Ingredients you will need

Cabbage

Pasta Shells

Add some of the shredded cabbage to the cabbage leaves. Top with some of the chicken mixture, salsa and 2 teaspoons of sour cream. Arrange on a serving platter and serve.

Ingredients you will need

Sour Cream

Cabbage

Whole Chicken

Salsa

Add canola oil to a heavy bottomed pot with a tight fitting lid and put it over medium heat.

Ingredients you will need

Canola Oil

Equipment you will use

Pot

Add the onion and garlic and saute until softened, about 4 minutes.

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Garlic

Onion

Add the chicken thighs, skin side up, fitting them in tightly.

Ingredients you will need

Chicken Thighs

Add the thyme and rosemary sprigs, season with salt and pepper, to taste, and pour in 1/2 cup water. When it comes to a boil, lower the heat, cover and simmer for 1 hour.

Ingredients you will need

Salt And Pepper

Rosemary

Thyme

Water

Remove the chicken from the pot and let it cool. When it is cool, shred the meat, discarding the skin and bones.

Ingredients you will need

Meat

Equipment you will use

Pot

In a large bowl combine the sugar, vinegar, red pepper flakes and mix together. Shred half of the cabbage and add it to the bowl, then season with salt and pepper, to taste. (Reserve the remaining cabbage half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Toss to coat all of the cabbage, then cover and refrigerate until ready to use.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Cucumber

Cabbage

Whole Chicken

Vinegar

Salsa

Sugar

Equipment you will use

Bowl

In a large bowl, whisk together the mayonnaise, barbecue sauce, mustard, and hot sauce. Taste and adjust the seasoning with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Barbecue Sauce

Mayonnaise

Hot Sauce

Seasoning

Mustard

Equipment you will use

Whisk

Bowl

Add the shredded chicken and toss to coat.

Ingredients you will need

Shredded Chicken

Divide the shredded chicken evenly among each roll bottom. Top with some of the cabbage, cover with the roll top, and insert a toothpick to hold it all together. Arrange on a serving platter and serve.

Ingredients you will need

Shredded Chicken

Cabbage

Roll

Equipment you will use

Toothpicks

Peel the length of each cucumber to form alternating stripes of unpeeled and peeled.

Ingredients you will need

Cucumber

Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup. Turn them upside down onto a towel and let them drain while you make the filling.

Ingredients you will need

Cucumber

Melon

Equipment you will use

Melon Baller

Bring a medium pot of salted water to a boil over medium heat.

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Water

Equipment you will use

Pot

Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water.

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Shrimp

Water

Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.)

Ingredients you will need

Potato Salad

Sour Cream

Pasta Shells

Shrimp

Bacon

Chop the shrimp into small pieces and put them into a bowl.

Ingredients you will need

Shrimp

Equipment you will use

Bowl

Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley.

Ingredients you will need

Salt And Pepper

Horseradish

Lemon Juice

Cucumber

Tomato

Whole Chicken

Parsley

Shrimp

Salsa

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Buena Vista Chateau Buena Vista Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 39 dollars per bottle.