This recipe, along with Grilled Corn with Citrus Butter and Dulce de Leche Ice Cream with Fresh Berries and Mexican Chocolate Sauce, is from a piece I did for Bon Appetit magazine for June of ’06. The story was called “The 59-minute Dinner Party” because you can make the entire meal for six in under an hour. Honest.
Serves 6
For the chipotle cream
1 cup sour cream
1 chipotle in adobo, finely minced
1/4 teaspoon kosher salt
For the rub
1/4 cup packed brown sugar
2 tablespoons smoked Spanish paprika (see note)
1 1/2 tablespoons chili powder
1 tablespoon kosher salt
1 tablespoon granulated garlic
1 tablespoon onion powder
For the tacos
Canola or other flavorless cooking oil
1 1/4 to 1 1/2 pounds chicken tenders
12 taco-sized corn or flour tortillas, warmed
About 5 cups Cilantro Slaw (recipe below)
12 lime wedges
To make the chipotle cream: In a small bowl, whisk together the sour cream, chipotle and salt; set aside.
To make the rub: In a medium bowl, combine the brown sugar, paprika, chili powder, salt, granulated garlic and onion powder; set aside.
To make the tacos: Prepare an outdoor or stovetop grill to medium heat. Brush the grate with canola oil. Dredge the chicken in the rub.
Grill the chicken for 2 to 3 minutes per side, until cooked through. Transfer the chicken to a serving platter. Set out with tortillas, Cilantro Slaw, chipotle cream and lime wedges, for guests to make their own soft tacos.
Note
If you can't find smoked Spanish paprika, substitute sweet Hungarian paprika.
Cilantro Slaw
This simple slaw can be made up to a day in advance.
Makes about 5 cups
12 ounces ready-to-eat shredded cabbage (slaw mix)
1 cup coarsely chopped cilantro
2 tablespoons lime juice
2 tablespoons canola oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a large bowl, combine the cabbage and cilantro. In a small bowl, combine the lime juice, canola oil, salt and pepper. Toss the dressing with the cabbage mixture.
Copyright Jill Silverman Hough. All rights reserved.
www.jillhough.com.