Chipotle Chicken, Sweet Onion and Cabbage Tacos
- Yield 6 servings
Ingredients
- 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
Instructions
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
