Spice rubbed chicken breast tacos with grilled poblanos, bbq onions and coleslaw

  • For the poblanos
  • 3 poblano chillies, roasted, seeded, peeled and diced
  • Vegetable oil
  • Salt and freshly ground black pepper
  • For the bbq onions
  • 2 sweet onions, skin-on, cut into 1cm slices
  • Vegetable oil
  • Salt and freshly ground black pepper
  • 250ml barbecue sauce
  • For the coleslaw
  • 170ml mayonnaise
  • 2 tbsp caster sugar
  • 1 tsp celery seed
  • 45ml apple-cider vinegar
  • Salt and freshly ground black pepper
  • 1 small head cabbage, cored, finely shredded
  • 2 carrots, finely shredded
  • 1/2 small red onion, thinly sliced
  • 3 spring onions, thinly sliced diagonally
  • For the green chilli guacamole
  • 2 ripe avocados, peeled, pitted and diced
  • 1 poblano chilli, roasted, seeded, peeled and diced
  • 4 tbsp finely diced red onion
  • 2 spring onions, finely chopped
  • 2 fresh limes
  • 125g chopped fresh coriander leaves
  • 2 tbsp vegetable oil
  • Salt and freshly ground black pepper
  • For the chicken tacos
  • 2 tbsp ancho chilli powder
  • 2 tsp ground cinnnamon
  • 2 tsp ground cumin
  • 2 tsp light brown sugar
  • 2 tsp salt
  • 0.5 tsp freshly ground black pepper
  • 4 boneless, skinless chicken breasts
  • 8 flour tortillas
  • Griddled poblanos, recipe follows
  • Bbq onions, recipe follows
  • Green chilli guacamole, recipe follows
For the poblanos:
1) Preheat the griddle to high. Brush the poblanos with oil and season with salt and pepper. Place the chillies on the griddle and cook until charred on all sides, about 10 minutes.

2) Remove from the griddle, place in a bowl and cover with cling film for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.

For the bbq onions:
1) Brush the onions with oil and season with salt and pepper. Place on the griddle and cook until lightly golden brown and just cooked through, about 4 minutes per side.

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

For the coleslaw:
1) Whisk together the mayonnaise, sugar, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and spring onions and stir to combine.

2) Season with more salt and pepper, if needed. Let the coleslaw sit at least 15 minutes before serving.

For the green chilli guacamole:
1) Combine all ingredients in a medium bowl and season with salt and pepper.

For the chicken tacos:
1) Preheat the griddle to high. Whisk together the ancho, cinnamon, cumin, brown sugar, 1 tsp salt and black pepper in a small bowl. Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt.

2) Drizzle the chicken with some of the oil and place on the griddle, rub side down. Griddle 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.

3) Remove from the griddle and leave to rest for 5 minutes before slicing.

4) Griddle the flour tortillas briefly, just to mark and heat. Fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.

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