Chipotle Chicken, Sweet Onion and Cabbage Tacos
1 pound chicken tenderloins, halved
Stir Fry:
1 large onion, halved and sliced (about 2 cups)
2 TBLS canola oil
1/2 tsp hot pepper sauce
1 tsp ground cumin
1 tsp salt
1/4 tsp black pepper
1 TBLS lime juice (from half of lime)
Tacos:
2 cups packaged coleslaw mix
1/2 cups cilantro leaves
1 ripe avocado, sliced thin
1/2 cup fresh salsa
12 eight-inch soft flour tortillas, warmed according to package directions
1/2 cup sour cream
In wok or large fry pan, heat oil over high heat. Add onion and cook,
stirring and tossing, for 5 minutes or until onion is translucent.
Add hot pepper sauce, cumin, salt, pepper and chicken tenderloins.
Continue stir-frying for 5 to 7 minutes, or until chicken is just cooked
through. Add lime juice and remove from heat.
To serve, place a small amount of the chicken and onion mixture in the
middle of a warm tortilla. Top with coleslaw mix, cilantro, avocado and
salsa. Add dollop of sour cream; fold both sides of tortilla over the
ingredients.
Makes 6 servings.