Food Network UK

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

0
17
recipe_page_slideshow
term_weight,type,nid
12067
12067
page
17
recipe_page_slideshow
term_weight,type,nid
12067
12067
attachment_1
1
Made this? How was it?

Ingredients

  • Grilled Poblanos:
  • Fire Roasted Green Chile Guacamole:

  • For the chicken:

  • For the coleslaw:

  • For the onions:

  • 2 ripe Hass avocados, peeled, pitted and Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 3 large poblanos
  • Canola oil
  • 1 poblano chile, roasted, seeded, peeled, and Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • Salt and freshly ground black pepper
  • 1/4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup finely Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced red onion
  • 2 scallions, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 2 fresh limes
  • BBQ Onions:
  • 1/2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh coriander leaves
  • 2 sweet onions, skin-on, and cut into 1/4-inch thick Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices
  • 2 tablespoons canola oil
  • Canola oil
  • Salt and pepper
  • Salt and freshly ground black pepper
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Bobby Flay's Mesa griddle BBQ Sauce (or your favorite jarred variety)
  • Coleslaw:
  • 3/4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup mayonnaise
  • 2 tablespoons sugar
  • 1 teaspoon celery seed
  • 3 tablespoons 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 Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 3 scallions, thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced on the diagonal
  • Chicken:
  • 2 tablespoons ancho chilli powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons light brown sugar
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 4 boneless, skinless chicken breasts (8 ounces each)
  • Canola oil
  • 8 flour tortillas
  • 2 grilled Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced poblanos
  • Barbecued onions
  • Coleslaw
  • Guacamole, recipe follows

  • For the poblanos:

Use imperial measurements

Method

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

Heat the grill to high.

Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices .
Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. 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.
Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.
Heat the grill to high.

Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon 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. 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. Remove from the grill and let rest 5 minutes before slicing.

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

Yield: 4 to 6 servings