Chipotle Chicken, Sweet Onion and Cabbage Tacos
Ingredients
- 1 lb chicken tenders, halved
- 1 large onion, halved and sliced (about 2 cups)
- 2 tablespoons canola oil
- 12 teaspoon hot pepper sauce
- 1 teaspoon cumin, ground
- 1 teaspoon salt
- 14 teaspoon black pepper
- 1 tablespoon lime juice, (from half of lime)
- 2 cups packaged coleslaw mix
- 12 cup cilantro leaf
- 1 ripe avocado, sliced thin
- 12 cup salsa, fresh
- 12 eight-inch soft flour tortillas, warmed according to package directions
- 12 cup sour cream
Directions
In wok, 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.
Continue stir-frying for 5 to 7 minutes, or until chicken is just cooked through.
Add lime juice and remove from heat.
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.