I saw the recipe for these tacos in an Eating Well Magazine and set the recipe aside to make them over the summer. The time finally came and they lived up to expectations! I made Black Bean and Grilled Corn Salsa to go with the tacos, which was fantastic. My dad is not a sour cream fan, so I made Red Salsa for him to substitute for the Creama.
Ingredients:
2 chicken breasts, fileted into 4 pieces
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon salt, divided
1/2 teaspoon pepper
5 pixie tangerines or clementines, zested and juiced
2-3 limes, zested and juiced
1/2 cup sour cream
1 tablespoon olive oil
1 1/2 cups red cabbage, thinly sliced
1/4 cup scallions, sliced
2 1/2 tablespoons cilantro, chopped
1/2 poblano pepper, seeded and diced
8 whole wheat flour tortillas (use corn tortillas to make this gluten free)
Preparation:
1. Mix chili powder, cumin, garlic powder, 1/2 teaspoon salt, and pepper together. Rub onto chicken and set aside.
2. To make the creama, mix together 1 teaspoon tangerine zest, 1 teaspoon lime zest, 1 teaspoon tangerine juice, and 1 teaspoon lime zest with the sour cream. This will make the sour cream seem a bit runny, but this is the right consistency. Chill until ready to eat.
3. To make the slaw, combine red cabbage, scallions, cilantro, poblano pepper, 1/2 teaspoon salt, olive oil, 2 tablespoons tangerine juice, and 2 tablespoons line juice. Mix. Peel 3 pixie tangerines and cut segments in half. Toss with slaw and set aside.
4. Grill chicken over medium-high heat, until cooked through - about 4 minutes a side. Remove from grill and cover with foil. Let the chicken rest for about 5 minutes. Cut chicken into strips.
5. Assemble to tacos. Layer chicken strips, cabbage slaw, and crema in tortilla. Serve with chicken is warm.
Ingredients:
2 chicken breasts, fileted into 4 pieces
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon salt, divided
1/2 teaspoon pepper
5 pixie tangerines or clementines, zested and juiced
2-3 limes, zested and juiced
1/2 cup sour cream
1 tablespoon olive oil
1 1/2 cups red cabbage, thinly sliced
1/4 cup scallions, sliced
2 1/2 tablespoons cilantro, chopped
1/2 poblano pepper, seeded and diced
8 whole wheat flour tortillas (use corn tortillas to make this gluten free)
Preparation:
1. Mix chili powder, cumin, garlic powder, 1/2 teaspoon salt, and pepper together. Rub onto chicken and set aside.
2. To make the creama, mix together 1 teaspoon tangerine zest, 1 teaspoon lime zest, 1 teaspoon tangerine juice, and 1 teaspoon lime zest with the sour cream. This will make the sour cream seem a bit runny, but this is the right consistency. Chill until ready to eat.
3. To make the slaw, combine red cabbage, scallions, cilantro, poblano pepper, 1/2 teaspoon salt, olive oil, 2 tablespoons tangerine juice, and 2 tablespoons line juice. Mix. Peel 3 pixie tangerines and cut segments in half. Toss with slaw and set aside.
4. Grill chicken over medium-high heat, until cooked through - about 4 minutes a side. Remove from grill and cover with foil. Let the chicken rest for about 5 minutes. Cut chicken into strips.
5. Assemble to tacos. Layer chicken strips, cabbage slaw, and crema in tortilla. Serve with chicken is warm.