Spice-Rubbed Chicken Soft Tacos with Cilantro Slaw and Chipotle Sour Cream
Kathleen
Ramekins Finger Lickin’ Chicken
ingredients
Chipotle Cream- 1 cup sour cream
- 1 chipotle in adobo, finely minced
- 1/4 teaspoon kosher salt
- 1/4 cup packed brown sugar
- 2 tablespoons smoked Spanish Paprika(can substitute with sweet Hungarian paprika)
- 1 1/2 tablespoons chili powder
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- Canola or other flavorless cooking oil
- 1 1/4 to 1 1/2 pounds chicken tenders
- 12 taco-sized corn or flour tortillas, warmed
- About 5 cups cilantro slaw (recipe below)
- 12 lime wedges
- Makes about 5 cups.
- 12 ounces ready-to-eat shredded cabbage (slaw mix)
- 1 cup coarsely chopped cilantro
- 2 tablespoons lime juice
- 2 tablespoons canola oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
directions
Chipotle Cream
In a small bowl, whisk together the sour cream, chipotle and salt; set aside.
Rub
In a medium bowl, combine brown sugar, paprika, chili powder, salt, granulated garlic and onion powder; set aside.
Tacos
- 1
Prepare the grill to medium heat. Oil the grate with canola oil. Dredge the chicken in the rub.
- 2
Grill the chicken for 2 to 3 minutes per side, until cooked through.
- 3
Transfer the chicken to a serving platter.
- 4
Set out with the tortillas, Cilantro slaw, chipotle sour cream, and lime wedges, for guests to make their own soft tacos.
Cilantro Slaw
- 1
In a large bowl, combine the cabbage and cilantro.
- 2
In a small bowl, combine the lime juice, canola oil, salt and pepper.
- 3
Toss the dressing with the cabbage mixture.
Source: Jill Silverman Hough
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