Bobby Flay's (with Nicki adjustments) Spice Rubbed Chicken Breast Tacos with Grilled Poblanos and Coleslaw

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Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Ingredients

Ingredients
Grilled Poblanos:
• 3 large Poblanos chilies
• Canola oil
Coleslaw:
• 3/4 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 sliced
• 3 scallions, thinly sliced on the diagonal
• Or use a bag of precut coleslaw fixings
Chicken:
• 2 tablespoons ancho chili powder
• 1 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 1 teaspoons light brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 4 boneless, skinless chicken breasts (8 ounces each)

Method

For the poblanos:
Directions
Heat the grill to high.

Brush the poblanos with oil. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place paper bag for 10 minutes. Remove the skin, seeds and stem and cut into thin slices. Make extra if you want to spice up your store bought Guacamole.

For the coleslaw:

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.

For the chicken:
Heat the grill to high.

Mix together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
Season both sides of the breasts with the rub mixture. Drizzle with some of the oil and place on the grill 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, grilled Vidalia onions, coleslaw and guacamole.

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