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Spice Rubbed Chicken Breast Tacos With Griddled Poblanos, Bbq Onions and Coleslaw
FOOD NETWORK UK37Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 chillies (large poblano)
- rapeseed oil
- salt
- freshly ground black pepper
- 2 sweet onions (skin on, cut into 1/2-cm-thick slices)
- bbq sauce (240ml Bobby Flay's Mesa Grill, or your favorite jarred variety)
- 180 mL mayonnaise
- 2 Tbsp. sugar
- 1 tsp. celery seed
- 3 Tbsp. apple cider vinegar
- salt
- freshly ground black pepper
- 1 head cabbage (cored, finely shredded)
- 2 carrots (finely shredded)
- 1/2 small red onion (thinly sliced)
- 3 green onions (thinly sliced on the diagonal)
- 2 Tbsp. ancho chili powder
- 2 tsp. ground cinnamon
- 2 tsp. ground cumin
- 2 tsp. light brown sugar
- 2 tsp. salt
- 1/2 tsp. ground black pepper
- 4 boneless, skinless chicken breasts (250g each)
- rapeseed oil
- 8 flour tortillas
- 2 poblanos (griddled sliced)
- onions
- coleslaw
- 1/2 cup coriander leaves (fresh, chopped)
- 2 Tbsp. rapeseed oil
- salt
- pepper
- 2 Hass avocados (ripe, peeled, pitted, diced)
- 1 chilli (poblano, roasted, seeded, peeled, diced)
- 1/4 cup finely diced red onion
- 2 green onions (finely chopped)
- 2 limes (fresh)
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