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

by Bobby Flay
updated May 7, 2015
(56 ratings)
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Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw
Prep Time
25 min
Cook Time
30 min
Yields
4 servings

A spicy chicken taco with lots of complex flavours. A perfect meal for a summer day.

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ingredients

Grilled Poblanos

3
large poblanos
Canola oil
Salt and freshly ground black pepper

BBQ Onions

2
sweet onions, skin-on, and cut into ¼-inch thick slices
Canola oil
Salt and freshly ground black pepper
1
cup Bobby Flay's Mesa Grill BBQ sauce (or your favourite jarred variety)

Coleslaw

¾
cup mayonnaise
2
Tbsp sugar
1
tsp celery seed
3
Tbsp apple-cider vinegar
Salt and freshly ground black pepper
1
head cabbage (small), cored, finely shredded
2
carrots, finely shredded
½
small red onion, thinly sliced
3
scallions, thinly sliced on the diagonal

Chicken

2
Tbsp ancho chili powder
2
tsp ground cinnamon
2
tsp ground cumin
2
tsp light brown sugar
2
tsp kosher salt
½
tsp ground black pepper
4
boneless, skinless chicken breasts (8 oz each)
Canola oil
8
flour tortillas
2
grilled and sliced poblanos
Barbecued onions
Coleslaw
Guacamole, recipe follows

Fire Roasted Green Chile Guacamole

2
ripe Hass avocados, peeled, pitted and diced
1
poblano chile, roasted, seeded, peeled, and diced
¼
cup finely diced red onion
2
scallions, finely chopped
2
fresh limes
½
cup chopped fresh cilantro leaves
2
Tbsp canola oil
Salt and pepper
Ingredient Substitution Guide
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directions

Step 1

Brush 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.

Step 2

Brush 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.

Step 3

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.

Step 4

Heat the grill to high.

Step 5

Whisk together the ancho, cinnamon, cumin, brown sugar, 1 tsp salt and black pepper in a small bowl.

Step 6

Season top side of the breast 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.

Step 7

Grill 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.

Step 8

Combine all ingredients in a medium bowl and season with salt and pepper.

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