Grilled Chicken and Poblano Tacos

By gvcathy

Ingredients

• 4 scallions
• 1/4 cup prepared salsa
• 2 teaspoons chili powder
• 1 pound boneless, skinless chicken breasts
• 1/4 cup plus 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons rice wine vinegar
• 2 tablespoons honey
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 6 cups thinly sliced napa cabbage (about 1 pound)
• 1/2 cup chopped cilantro, divided
• 2 poblano peppers, seeded and cut in half
• 8 corn tortillas
• 1/2 ripe avocado, diced

Details

Servings 1
Preparation time 15mins
Cooking time 70mins
Adapted from recipes.prevention.com

Preparation

Step 1

Directions

Slice the scallions, keeping the white and green parts separate. Place the white parts in a resealable bag. Add the salsa, chili powder, and chicken breasts and seal, pushing out the air. Knead the bag to evenly coat the chicken. Marinate, refrigerated, for 30 minutes.

In a large bowl, whisk the mayonnaise, vinegar, honey, cumin, and salt, Add the cabbage, 1/4 cup of the cilantro, and half of the scallion greens; toss to coat well.

Preheat the grill or heat a grill pan over medium-high heat. Grill the peppers, turning occasionally, for 6 minutes, or until tender-crisp. Grill the chicken, turning once, for 12 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Let stand for 5 minutes.

Meanwhile, wrap the tortillas in paper towels. Microwave on high for 1 minute or until warmed. Slice the chicken into strips.

Place 2 corn tortillas on each of 4 plates. Divide the chicken, peppers, avocado, and remaining cilantro and scallion greens among the tortillas. Serve with the cabbage slaw.