Estimated read time: 1-2 minutes
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Yield: 4 Servings
Orange Jalapeno Slaw
Ingredients:
- 2 cups Green Cabbage,Shredded
- 2 cups Purple Cabbage,Shredded
- 4 each Oranges,Sectioned
- 2 each Jalapeño Pepper,Deseeded,Mined
- 1 each Poblano Pepper
- 2 each Red Bell Pepper,Julienne
- ½ bunch Fresh Cilantro,Chopped
- 1 cup Orange Juice
- 2 stalks Scallion,Sliced
- 1 pinch Salt & Pepper
Oregano Pickled Onions
Ingredients:
- 1 each Red Onion,Thinly Sliced
- 1 tbsp. Dried Oregano
- ½ cup Lemon Juice
- 1 tsp. Salt
- 1 tsp. Sugar
Ancho Chile Sauce
Ingredients:
- 3 each Ancho Chilis
- ½ tbsp. Vegetable Oil
- ½ tsp. Cumin
- ½ tbsp. Lime Zest
- 2 tbsp. Lime Juice
- 2 stalks Scallion,Chopped
- ½ tbsp. Oregano
- ½ each Fresh Tomato,Chopped
- 1 tbsp. Agave Syrup
- 3 tsp. Garlic,Chopped
- 1 pinch Salt
- 4 each Grilled Chicken Breast,Cooked,Chopped
- 8 each White Corn Tortillas
Preparations:
Orange Jalapeno Slaw
- Place all ingredients in a bowl and toss together. Adjust seasoning with salt and pepper as necessary.
Oregano Pickled Onions
- Toss all ingredients together and let sit overnight before use.
Ancho Chili Sauce
- Pour boiling water over the ancho chilis and soak for 30 minutes. Remove the peppers (saving the water); deseed and stem.
- Roughly chop the ancho’s and place them into a food processor with all the remaining ingredients; puree until smooth using the saved water.
- Adjust seasoning with salt and push through a fine strainer to remove any pieces of skin left from the peppers.
- Quickly sauté the chicken in a pan with the ancho chili sauce until hot and aromatic.
Plate Assembly:
Divide the chicken evenly amongst the tortillas and top with slaw and onions.
400 Calories/ 600 mg Sodium/ 28 % Cal/Fat
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