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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Grilling the tortillas for several seconds on each side directly on a stove burner set to medium heat gives them a bit of a pleasant char. Adapted from Chef on Call columnist and former restaurateur David Hagedorn. Ingredients:
1 lb boneless skinless chicken breast, cut into 4 pieces |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 tablespoons smoked paprika |
1 tablespoon ground cumin |
1/2 teaspoon garlic powder |
1/2 teaspoon onion salt |
1/4 teaspoon dried chipotle powder (or more to taste) or 1/4 teaspoon dried ancho chile powder (or more to taste) |
1/2 lb prepared coleslaw mix (cabbage and carrots) |
1/4 teaspoon salt |
1/2 teaspoon sugar |
1/2 teaspoon finely minced fresh jalapeno pepper (not jarred) |
1 tablespoon finely chopped cilantro leaf |
1 tablespoon freshly squeezed lime juice |
8 -12 corn tortillas (5 1/2-inch) |
1 avocado, flesh only, cut into 1/2-inch slices |
salsa fresca (optional) or pico de gallo (optional) |
chipotle-flavored hot pepper sauce, such as tabasco brand (optional but a great addition) |
Directions:
1. For the chicken: Combine the ingredients in a medium bowl. Cover and let rest on the counter to bring the chicken to room temperature (no more than 30 minutes).
2. Heat a dry skillet over medium-high heat until it is very hot. Place the chicken pieces, top side down, in the skillet and let them blacken for 2 minutes. Turn them over, reduce the heat to low and cover. Cook the chicken for 5 to 7 minutes. Remove the skillet from the heat, cover still on, and let the chicken rest for at least 10 minutes. Transfer the chicken to a large bowl. Strain the pan drippings into a cup, discarding the fat. When the chicken has cooled, slice it into 1/2-inch strips, place them in a bowl and pour the drippings over them. Cover and set aside.
3. For the slaw: Combine the ingredients in a large resealable plastic food storage bag. Toss to combine them well and refrigerate until ready to use.
4. To assemble: Grill each tortilla over a medium flame for a few seconds on each side. Place each one on a dinner plate. Line a quarter of the chicken slices a third of the way down from the side of the tortilla. Top with avocado slices; 1/4 cup of slaw (allow juices to strain off before adding); a spoonful of salsa (again, allow juices to strain off before adding), if desired; and a few drops of chipotle-flavored hot pepper sauce, if desired. Roll the tortillas up and serve.
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