Spice Rubbed Chicken Tacos With BBQ Onions, Coleslaw, & Guacamole



The spice rub on this chicken is out of this world. All the flavors in this dish are really different but compliment each other so well.  I'm obsessed with avacados, I'm a carboholic, I love onions, and we really like Chef Bobby Flay, whose recipe this is based off of. Needless to say, this dish is one of my absolute favorites. I used to never like coleslaw but the hubby made some one time that was really good. And the coleslaw on this really adds a nice crunch and balances it out. To top it off, we used the homemade tortillas I made!

Ingredients

BBQ Onions

1/2 of spanish onion, thinly sliced

canola oil

salt

pepper

couple of tablespoons of BBQ sauce

Cook onions seasonsed with salt and pepper in a pre-heated pan with a little canola oil until almost translucent (about 5-6 minutes). Add in bbq sauce, stir and take off heat. The orginial recipe uses more onions and sauce and grills the onions, but we just cooked inside on a skillet and they still turned out good. Grilling them is really good though if you can.

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 (we just used a little over 1/2 of a small bag of pre shredded cabbage and added in extra carrots)

2 carrots finely shredded

1/2 small red onion, thinly sliced

1-2 tablespoons of green onions

Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion, and green onions and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.

Chicken

2 tablespoons chili powder

2 teaspoons ground cinnamon

2 teaspoons ground cumin

2 teaspoons light brown sugar

1 teaspoona kosher salt

1/2 teaspoon ground black pepper

4 boneless, skinless chicken breasts

Whisk together the chili powder, cinnamon, cumin, brown sugar, salt and black pepper in a small bowl.
Heat pan over medium heat with a little canola oil (chicken can be cooked on the grill too, we just cooked it on a pan this time). Cover each chicken breast with spice mixture then place onto hot pan. Cook a few minutes on each side until cooked through.

Guacamole

2 small avacados

2-3 tsp of lime juice

1 tbsp of fresh chopped cilantro

salt

pepper

Scoop out avacados and mash with fork. Add in rest of ingredients and mix together.  The original recipe uses a Fire Roasted Green Chili Guacamole with poblano peppers, but the grocery store didn't have any when we went, so we just made a super quick guacamole. I would definitely try the one with the poblanos though...it's really good!

To build tacos, add chicken (cut into thin strips or bitesized pieces, whichever preferred), coleslaw, onions, and guacamole. Top with extra cilantro if desired.

Recipe soure: adapted from Bobby Flay Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions, and Coleslaw