Grilled Chicken, Chipotle Crema and Cabbage Slaw Tacos

Name: Grilled Chicken, Chipotle Crema and Cabbage Slaw Tacos
Yield: 4
Ingredients: 1-½ pounds skinless, boneless chicken breasts, cut into 2-inch pieces; ¼ cup olive oil; 3 cloves garlic, minced; 1 tbsp lime zest; 1 tbsp freshly squeezed lime juice; 2 tsp cumin; 2 tsp oregano; 2 tsp chipotle chili powder; 1 tsp paprika; 1 tsp sea salt; 1 tsp coarsely ground black pepper; 3 cups ﬁnely sliced red cabbage; 3 tbsp minced red onion; ⅓ cup chopped cilantro leaves; 3 tbsp cider vinegar; 2 tsp vegetable oil; Sea salt and freshly ground pepper, to taste; ⅔ cup mayonnaise; 2 to 3 chipotle chiles in adobo sauce, plus 2 tsp of the sauce; 2 tbsp freshly squeezed lime juice; 1 large garlic clove, roughly chopped; 4 Panaji Original Naan; 1 avocado, peeled and diced, for serving; Lime wedges, for garnish

Fresh ingredients and smoky chipotle crema wrapped in warm Panaji Naan. Great for lunch or dinner!

Serves

Ingredients

For the chicken

1-½ pounds skinless, boneless chicken breasts, cut into 2-inch pieces
¼ cup olive oil
3 cloves garlic, minced
1 tbsp lime zest
1 tbsp freshly squeezed lime juice
2 tsp cumin
2 tsp oregano
2 tsp chipotle chili powder
1 tsp paprika
1 tsp sea salt
1 tsp coarsely ground black pepper

For the cabbage slaw

3 cups ﬁnely sliced red cabbage
3 tbsp minced red onion
⅓ cup chopped cilantro leaves
3 tbsp cider vinegar
2 tsp vegetable oil
Sea salt and freshly ground pepper, to taste

For the chipotle sauce

⅔ cup mayonnaise
2 to 3 chipotle chiles in adobo sauce, plus 2 tsp of the sauce
2 tbsp freshly squeezed lime juice
1 large garlic clove, roughly chopped

For serving

4 Panaji Original Naan
1 avocado, peeled and diced, for serving
Lime wedges, for garnish

Cooking Steps

Marinate the chicken

In a medium glass bowl, combine the oil, garlic, lime zest, lime juice, cumin, oregano, chipotle chili powder, paprika, salt and pepper, mix Add the chicken to the mixture, stir to coat with the marinade. Cover the bowl, refrigerate for 4 hours or up to 24 hours.

Make the slaw and chipotle sauce

In a medium bowl, toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside. In a blender jar, combine the mayonnaise, chipotle chile and sauce, lime juice and garlic. Blend until smooth. Set aside.

Grill the chicken

Preheat a grill or broiler to medium Thread the chicken onto skewers, leaving a little room between each piece. Grill the chicken, turning them, for 6 to 8 minutes, or until cooked through.

To serve

Grill the naan to warm through. Smear each naan with a generous amount of the chipotle sauce, top with the cabbage slaw, chicken pieces and avocado, fold and serve the ‘tacos’ with lime wedges.