Dry Rubbed Chicken Tacos with Tangy Avocado Slaw
Donna Beck, Bonney Lake, WA
4 Foster Farms fresh chicken breast halves, boneless and skinless
1 tsp ground cumin
1 tsp chili powder
1 tsp brown sugar
1 tsp ground espresso
1 ½ tsp salt, divided
1 ½ tsp black pepper, divided
2 tbsp extra virgin olive oil
2 tomatillos, husked and quartered
2 tbsp chopped cilantro leaves
1 small jalapeno pepper, seeded and quartered
1 garlic clove
6 tbsp sour cream
1 avocado, peeled, halved and pitted
4 cups red and green cabbage
8 flax seed and blue corn blend tortillas (may substitute blue corn or flour taco-sized tortillas)
1 lime, quartered
Preheat oven to 350 F.
In shallow dish, combine cumin, chili powder, brown sugar, espresso, and one teaspoon each of salt and pepper. Brush chicken lightly with olive oil; dredge in spice mixture. Place chicken in glass baking dish and cover with foil. Place in hot oven and bake 25 – 35 minutes, or until cooked throughout.
While chicken is baking, combine tomatillos, cilantro, jalapeno and garlic in blender. Puree until smooth. Add sour cream; process until smooth. Add avocado and pulse until creamy. Place dressing in large bowl and add remaining salt and pepper. Add cabbage and toss well to coat.
When chicken is cooked, remove from dish and allow to cool slightly. Transfer to clean flat surface and slice chicken into thin strips.
Fill tortillas with chicken. Top with cabbage slaw and serve with one wedge of lime.