Ingredients Jump to Instructions ↓

  1. 3 large poblanos Canola oil Salt and freshly ground black pepper

  2. 2 sweet onions, skin-on, and cut into 1/4-inch thick slices Canola oil Salt and freshly ground black pepper

  3. 1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)

  4. 3/4 cup mayonnaise

  5. 2 tablespoons sugar

  6. 1 teaspoon celery seed

  7. 3 tablespoons apple - cider vinegar Salt and freshly ground black pepper

  8. 1 small head cabbage , cored, finely shredded

  9. 2 carrots, finely shredded

  10. 1/2 small red onion , thinly sliced

  11. 3 scallions, thinly sliced on the diagonal

  12. 2 tablespoons ancho chili powder

  13. 2 teaspoons ground cinnamon

  14. 2 teaspoons ground cumin

  15. 2 teaspoons light brown sugar

  16. 2 teaspoons kosher salt

  17. 1/2 teaspoon ground black pepper

  18. 4 boneless, skinless chicken breasts (8 ounces each) Canola oil

  19. 8 flour tortillas

  20. 2 grilled sliced poblanos Barbecued onions Coleslaw Guacamole, recipe follows For the chicken

  21. 2 ripe Hass avocados, peeled, pitted and diced

  22. 1 poblano chile , roasted, seeded, peeled, and diced

  23. 1/4 cup finely diced red onion

  24. 2 scallions, finely chopped

  25. 2 fresh limes

  26. 1/2 cup chopped fresh cilantro leaves

  27. 2 tablespoons canola oil Salt and pepper

Instructions Jump to Ingredients ↑

  1. 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. 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. 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. 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. Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 4 to 6 servings


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