Spice-Rubbed Chicken Tacos with Grilled Poblano Peppers, BBQ Onions, & Coleslaw

INGREDIENTS

For the grilled poblanos

3 large poblano peppers
Canola oil
Salt and freshly ground black pepper

For the BBQ onions

2 sweet onions, skin-on, and cut into 1/4-inch thick slices
Canola oil
Salt & freshly ground black pepper
1 cup Sweet Baby Rays Original BBQ sauce

For the coleslaw  (or QUICK TRICK in directions)

3/4 cup mayonnaise
2 Tbsp sugar
1 tsp celery seed
3 Tbsp apple-cider vinegar
Salt and freshly ground black pepper
1 small head cabbage, cored, finely shredded
2 carrots, finely shredded
1/2 small red onion, thinly sliced
3 scallions, thinly sliced on the diagonal

For the chicken

2 Tbsp ancho chili powder
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp light brown sugar
2 tsp kosher salt
1/2 tsp ground black pepper
4 boneless, skinless chicken breasts (8 ounces each)
Canola oil
8 flour tortillas
2 grilled sliced poblanos
Barbecued onions
Coleslaw

DIRECTIONS

For the poblano peppers

• Heat the grill to high.
• Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.

For the onions

• Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.

For the coleslaw

• Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.

QUICK TRICK:  Dole makes dry coleslaw and it comes in a bag where you find salad at the grocery store.  To save time, just use that and mix it with the mayo, sugar, and vinegar.  It takes great.

For the chicken

• Heat the grill to high.
• Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
• Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.