Chicken Tacos

17 ingredients
5 steps

Ingredients

  • 4 Foster Farms fresh chicken breast halves boneless and skinless
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • 1 teaspoon ground espresso
  • 1 1/2 teaspoons salt divided
  • 1 1/2 tablespoons black pepper divided
  • 2 tablespoons extra virgin olive oil
  • 2 tomatillos husked and quartered
  • 2 tablespoons cilantro leaves
  • 1 jalapeno pepper small, seeded and quartered
  • 1 clove garlic
  • 6 tablespoons sour cream
  • 1 avocado peeled, halved and pitted
  • 4 cups red cabbage
  • 8 flax seed and blue corn blend tortillas, may substitute blue corn or flour taco-sized tortillas
  • 1 limes quartered

Directions

  1. 1
    Preheat oven to 350 F.
  2. 2
    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.
  3. 3
    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.
  4. 4
    When chicken is cooked, remove from dish and allow to cool slightly. Transfer to clean flat surface and slice chicken into thin strips.
  5. 5
    Fill tortillas with chicken. Top with cabbage slaw and serve with one wedge of lime.

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