This new Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights.
Tacos are an easy dinner to make with Shabbos leftovers and take little prep time. The best part? Your kids will love being able to build their tacos themselves!
Watch below as Gitty Rapoport shows how to prepare lime & cilantro slaw chicken tacos. Warning: Things might get a little hot in the kitchen!
This is the final of 4 videos in the DIY Rotisserie Style Chicken series. Watch the first three on www.kettleandcord.com/kettleandcook.
You will need:
12 small soft corn tortillas
1 small onion (diced)
1 tsp chili powder
1 14 oz. can diced tomatoes
1 chipotle chile diced (optional)
2 tbsp adobo sauce (from the can of chipotle chiles (½))
1 tbsp coconut or brown sugar
2 ½ cups leftover roasted chicken (shredded) 2 avocados (mashed)
1 lime ( juiced)
Salt and pepper to taste
Cabbage Slaw
2 cups shredded purple cabbage
1 carrot (shredded)
½ red onion (thinly sliced)
½ cup chopped cilantro
½ jalapeño (finely diced)
1 lime ( juiced)
2 tbsp olive oil
Salt and pepper to taste
Directions:
• Make the slaw by combining all the salad ingredients and let stand for ½ an hour.
• Sauté the onion until softened and translucent. Add the diced tomatoes, Chile powder, chipotle ( if using) adobo sauce and sugar. Cook for about 5 minutes stirring constantly. Taste and add salt
if necessary.
• Mash the avocados add the lime juice and season with salt and pepper.
• Heat the tortillas by placing in a small skillet for 3-5 minutes on each side.
• Assemble the tacos by spreading some avocado on the tacos adding some shredded chicken and topping with adobo sauce and cabbage slaw.
• Garnish with lime slices and cilantro.
