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

4.8(117)

by Bobby Flay·published 2015-07-22

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Main Dish

Servings

4 servings

Total time

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Calories / serving

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Ingredients (37)

serves

3 large poblanos
Canola oilcanola-oil
Salt and freshly ground black peppersalt-and-pepper
2 sweet onions, skin-on, and cut into 1/4-inch thick slicesonion
Canola oilcanola-oil
Salt and freshly ground black peppersalt-and-pepper
1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)
3/4 cup mayonnaisemayonnaise
2 tablespoons sugarsugar
1 teaspoon celery seedcelery-seed
3 tablespoons apple-cider vinegarvinegar
Salt and freshly ground black peppersalt-and-pepper
1 small head cabbage, cored, finely shreddedcabbage
2 carrots, finely shreddedcarrot
1/2 small red onion, thinly slicedred-onion
3 scallions, thinly sliced on the diagonalscallion
2 tablespoons ancho chili powder
2 teaspoons ground cinnamoncinnamon
2 teaspoons ground cumincumin
2 teaspoons light brown sugarbrown-sugar
2 teaspoons kosher saltsalt
1/2 teaspoon ground black pepperpepper
4 boneless, skinless chicken breasts (8 ounces each)
Canola oilcanola-oil
8 flour tortillasflour-tortillas
2 grilled sliced poblanos
Barbecued onionsonion
Coleslawcoleslaw
Guacamole, recipe followsguacamole
2 ripe Hass avocados, peeled, pitted and dicedavocado
1 poblano chile, roasted, seeded, peeled, and diced
1/4 cup finely diced red onionred-onion
2 scallions, finely choppedscallion
2 fresh limeslime
1/2 cup chopped fresh cilantro leavescilantro
2 tablespoons canola oilcanola-oil
Salt and peppersalt-and-pepper

Instructions (9 steps)

01Heat the grill to high.
02Brush 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 slices.
03Brush 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.;
04Whisk 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.
05Heat the grill to high.
06Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
07Season 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.
08Grill 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.
09Combine all ingredients in a medium bowl and season with salt and pepper.

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