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photo Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw Recipe | Say Mmm

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

This Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw recipe contains mayonnaise, flour tortillas, boneless, skinless chicken breasts, ripe hass avocados, bbq sauce and more.
4 Servings - 1 hr 25 min - foodnetwork.com
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Servings:4  | Calories:1452 | Total Fat:89g  | Chol:146mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 89g
137 %
Sat Fat 12g
60 %
Total Carb 108g
36 %
Fiber 16g
64 %
Sugars 35g
---
Cholesterol 146mg
49 %
Sodium 4304mg
179 %
Protein 62g
123 %
Calories:
39% Others combined
22% Mayonnaise
19% Flour tortillas
17% Boneless, skinless chicken breasts
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

3 large poblanos
Canola oil
Salt and freshly ground black pepper
2 sweet onions, skin-on, and cut into 1/4 inch thick slices
Canola oil
Salt and freshly ground black pepper
1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)
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
2 carrots, finely shredded
1/2 small red onion, thinly sliced
3 scallions, thinly sliced on the diagonal
2 tablespoons ancho chili powder
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons light brown sugar
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 boneless, skinless chicken breasts (8 ounces each)
Canola oil
8 flour tortillas
2 grilled sliced poblanos
Barbecued onions
Coleslaw
2 ripe Hass avocados, peeled, pitted and diced
1 poblano chile, roasted, seeded, peeled, and diced
1/4 cup finely diced red onion
2 scallions, finely chopped
2 fresh limes
1/2 cup chopped fresh cilantro leaves
2 tablespoons canola oil

 Directions : View recipe directions on foodnetwork.com
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