Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw

Name: Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsps ancho chili powder; 3 Tbsps apple-cider vinegar; 237 milliliters Bobby Flays Mesa Grill BBQ Sauce (or your favorite jarred variety); 1 small head cabbage, cored, finely shredded; 2 Tbsps canola oil; 4 servings Canola oil; 2 carrots, finely shredded; 1 teaspoon celery seed; 4 servings Coleslaw; 8 flour tortillas; 118 milliliters chopped fresh cilantro leaves; 2 teaspoons ground cinnamon; 2 teaspoons ground cumin; 1 teaspoons ground black pepper; 2 ripe Hass avocados, peeled, pitted and diced; 2 teaspoons kosher salt; 2 teaspoons light brown sugar; 2 fresh limes; 177 milliliters mayonnaise; 4 servings Barbecued onions; 1 poblano chile, roasted, seeded, peeled, and diced; 2 grilled sliced poblanos; 3 larges poblanos; 59 milliliters finely diced red onion; 1 smalls red onion, thinly sliced; 4 servings Salt and pepper; 4 servings Salt and freshly ground black pepper; 2 scallions, finely chopped; 3 scallions, thinly sliced on the diagonal; 907 grams boneless, skinless chicken breasts each)

The recipe Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw could satisfy your Mexican craving in roughly 1 hour and 25 minutes. One portion of this dish contains about 64g of protein, 107g of fat, and a total of 1696 calories. For $7.28 per serving, you get a main course that serves 4. Head to the store and pick up salt and pepper, ground cinnamon, barbecued onions, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It will be a hit at your The Fourth Of July event. It is a good option if you're following a dairy free diet.

Instructions

Watch how to make this recipe.

Heat the grill to high.

Equipment you will use

Grill

Brush the poblanos with oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Poblano Pepper

Cooking Oil

Place the chiles on the grill and cook until charred on all sides, about 10 minutes.

Ingredients you will need

Chili Pepper

Equipment you will use

Grill

Remove from the grill, place in a bowl and cover with plastic for 10 minutes.

Equipment you will use

Grill

Bowl

Remove the skin, seeds and stem and cut into thin slices.

Ingredients you will need

Seeds

Brush the onions with oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Onion

Cooking Oil

Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side.

Equipment you will use

Grill

Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.;

Ingredients you will need

Barbecue Sauce

Onion

Equipment you will use

Grill

Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl.

Ingredients you will need

Salt And Pepper

Celery Salt

Celery Seed

Mayonnaise

Vinegar

Sugar

Equipment you will use

Whisk

Bowl

Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed.

Ingredients you will need

Salt And Pepper

Green Onions

Cabbage

Carrot

Onion

Let slaw sit at least 15 minutes before serving.

Heat the grill to high.

Equipment you will use

Grill

Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.

Ingredients you will need

Salt And Pepper

Brown Sugar

Cinnamon

Cumin

Equipment you will use

Whisk

Bowl

Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt.

Ingredients you will need

Salt

Dry Seasoning Rub

Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer.

Ingredients you will need

Whole Chicken

Crust

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill

Remove from the grill and let rest 5 minutes before slicing.

Equipment you will use

Grill

Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.

Ingredients you will need

Tortilla

Guacamole

Poblano Pepper

Whole Chicken

Onion

Equipment you will use

Grill

Combine all ingredients in a medium bowl and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Equipment

Grill

Bowl

Whisk

Ingredients

Servings:

2Tbsps

ancho chili powder 3Tbsps

apple-cider vinegar 237milliliters

Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)1small head

cabbage, cored, finely shredded 2Tbsps

canola oil 4servings

Canola oil 2

carrots, finely shredded 1teaspoon

celery seed 4servings

Coleslaw 8

flour tortillas 118milliliters

chopped fresh cilantro leaves 2teaspoons

ground cinnamon 2teaspoons

ground cumin 1teaspoons

ground black pepper 2

ripe Hass avocados, peeled, pitted and diced 2teaspoons

kosher salt 2teaspoons

light brown sugar 2

fresh limes 177milliliters

mayonnaise 4servings

Barbecued onions 1

poblano chile, roasted, seeded, peeled, and diced 2

grilled sliced poblanos 3larges

poblanos 59milliliters

finely diced red onion 1smalls

red onion, thinly sliced 4servings

Salt and pepper 4servings

Salt and freshly ground black pepper 2

scallions, finely chopped 3

scallions, thinly sliced on the diagonal 907grams

boneless, skinless chicken breasts each)2Tbsps

sugar 2

sweet onions, skin-on, and cut into 1/4-inch thick slices

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks 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. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.