Ancho Chicken Tacos with Orange Jalapeno Slaw with Intermountain Healthcare

By Intermountain Healthcare | Posted - Dec 12th, 2019 @ 11:53am



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

  1. Place all ingredients in a bowl and toss together. Adjust seasoning with salt and pepper as necessary.

Oregano Pickled Onions

  1. Toss all ingredients together and let sit overnight before use.

Ancho Chili Sauce

  1. Pour boiling water over the ancho chilis and soak for 30 minutes. Remove the peppers (saving the water); deseed and stem.
  2. Roughly chop the ancho’s and place them into a food processor with all the remaining ingredients; puree until smooth using the saved water.
  3. Adjust seasoning with salt and push through a fine strainer to remove any pieces of skin left from the peppers.
  4. 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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