Chipotle Chicken, Sweet Onion and Cabbage Tacos

  • Yield 6 servings


1 pound chicken tenderloins, halved
-- Stir Fry
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 a lime)
-- Tacos
2 cups packaged coleslaw mix
1/2 cup cilantro leaves
1 whole ripe avocado, sliced thin
1/2 cup fresh salsa
12 -- 8-inch soft flour tortillas
1/2 cup sour cream


In wok or large fry pan, heat oil over high heat.  Add onion and cook, stirring and tossing, for 5 minutes or until onion is translucent.  Add hot pepper sauce, cumin, salt, pepper and chicken tenderloins.  Continue stir-frying for 5 to 7 minutes, or until chicken is just cooked through. Add lime juice and remove from heat.</p><p>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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