Recipes>Main Course

Spice Rubbed Chicken Breast Tacos

Chef Kevin Rathbun's tacos are perfect for any night... not just Tuesday's! Check out our other grilling favorites in our "Backyard Bash" series by Kevin Rathbun/Atlanta Eats.

Main Course, Sandwiches & Wraps, American, Grilling & BBQ, Boneless Skinless Breast Fillets, Tailgate

Prep

Minutes

Cook

Minutes

Servings

Ingredients

4 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets
2 tablespoons ancho chili powder
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons light brown sugar
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Canola oil
8 flour tortillas
Coleslaw
Guacamole

Ingredients: Barbecue Onions

2 sweet onions, skin-on, and cut into 1/4 inch thick slices
Canola oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup barbecue sauce

Ingredients: Grilled Poblanos

3 large poblanos
Canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

Heat the grill to high.
Prep the vegetables. Brush the poblanos and onions with oil and season with salt and pepper.
Place the chiles and onions on the grill.
For the onions, cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the barbeque sauce during the last few minutes. Most of the skin should come off on the grill. If not, take off when onions come off the grill.
For the chiles, cook until they are charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.
Once vegetables are cooked, whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl to make the chicken rub mixture.
Season the top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.
Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.
*Have some extra time to prep? Try making our home-made slaw and guac!

Fire Roasted Green Chile Guacamole

Directions: Combine the following ingredients in a medium bowl and season with salt and pepper.
2 ripe Hass avocados, peeled, pitted and diced 1 poblano chile, roasted, seeded, peeled, and diced
1/4 cup finely diced red onion
2 scallions, finely chopped
2 fresh limes
1/2 cup chopped fresh cilantro leaves 2 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon pepper

Coleslaw

Directions: Whisk together mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.
3/4 cup mayonnaise
2 tablespoons sugar
1 teaspoon celery seed
3 tablespoons apple-cider vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 small head cabbage, cored, finely shredded 2 carrots, finely shredded
1/2 small red onion, thinly sliced
3 scallions, thinly sliced on the diagonal