Spice-Rubbed Chicken Breast Tacos With Grilled Poblanos, Bbq Onions And Coleslaw Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup finely diced red onion

Barbecued onions

Salt and pepper

Salt and freshly ground black pepper

2 grilled sliced poblanos

2 tablespoons sugar

1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)

2 tablespoons canola oil

8 flour tortillas

4 boneless, skinless chicken breasts (8 ounces each)

1 teaspoon celery seed

1 poblano chile, roasted, seeded, peeled, and diced

3 tablespoons apple-cider vinegar

2 teaspoons ground cinnamon

2 fresh limes

3/4 cup mayonnaise

3 large poblanos

Canola oil

1/2 small red onion, thinly sliced

1 small head cabbage, cored, finely shredded

2 teaspoons ground cumin

2 teaspoons kosher salt

2 teaspoons light brown sugar

Guacamole, recipe follows


1/2 cup chopped fresh cilantro leaves

3 scallions, thinly sliced on the diagonal

2 carrots, finely shredded

2 sweet onions, skin-on, and cut into 1/4-inch thick slices

2 tablespoons ancho chili powder

1/2 teaspoon ground black pepper

2 ripe Hass avocados, peeled, pitted and diced

2 scallions, finely chopped

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