Chipotle Chicken, Sweet Onion and Cabbage Tacos |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Recipe is from Sanderson Farms. Ingredients:
1 lb chicken tenders, halved |
1 large onion, halved and sliced (about 2 cups) |
2 tablespoons canola oil |
1/2 teaspoon hot pepper sauce |
1 teaspoon ground cumin |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon lime juice (from half of lime) |
2 cups packaged coleslaw mix |
1/2 cup cilantro leaf |
1 ripe avocado, sliced thin |
1/2 cup fresh salsa |
12 eight-inch soft flour tortillas, warmed according to package directions |
1/2 cup sour cream |
Directions:
1. In wok, heat oil over high heat. Add onion and cook, stirring and tossing, for 5 minutes or until onion is translucent.
2. Add hot pepper sauce, cumin, salt, pepper and chicken. Continue stir-frying for 5 to 7 minutes, or until chicken is just cooked through.
3. Add lime juice and remove from heat.
4. To serve, place a small amount of the chicken and onion mixture in the middle of a warm tortilla. Top with coleslaw mix, cilantro, avocado and salsa. Add dollop of sour cream; fold both sides of tortilla over the ingredients.
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