Monday, April 1, 2013

Easy Dinner: Tacos and Slaw

While we were in California, each of my siblings and I had one night to cook dinner for the whole gang. Jeff and I wanted to make something light and easy that was tried and true. I had made both of the following recipes for dinner for friends and they were crowd pleasers, so with encouragement from my sous chef, we served Buffalo Chicken Tacos with Blue Cheese Coleslaw. Everything was devoured before I had a chance to take pictures, so you'll have to give these a shot to see how they look!

My first buffalo chicken taco experience
Buffalo Chicken Tacos, adapted from Mrs. Regueiro's Plate:
(Makes 8 tacos)

1 pound raw boneless, skinless chicken tenders or breasts, cut into 1-inch pieces
1/4 cup white, wheat, or brown rice flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/3 cup Frank's Red Hot sauce, or to taste
8 corn tortillas
2+ tablespoons olive oil
Garnishes: diced avocado, cherry tomatoes, fresh lime juice, Ranch dressing

Mix flour and spices in a large bowl. Add chicken and toss until fully coated.
Heat olive oil in a dutch oven or large pot over medium heat. Add chicken and mix lightly so that all chicken pieces are covered in oil. Add more oil if necessary. Cover and cook over medium-low heat, checking and stirring frequently, until all chicken is fully cooked. Remove from heat.
Add Frank's Red Hot to the chicken and toss until fully coated. I added hot sauce as I went, so use as much as you like - we like it hot!
Wrap corn tortillas in a damp paper towel or dry cloth towel and microwave for 1 minute.
To assemble tacos, spoon chicken into tortilla and add your favorite garnishes.

Blue Cheese Coleslaw, adapted from Barefoot Contessa:
(Makes 8+ servings)

1 large green cabbage or 1/2 green and 1/2 red cabbage
1/2 cup mayonnaise
1 1/2 cups plain Greek yogurt
1/4 cup Dijon mustard
2 tablespoons apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
5 ounces crumbled blue cheese

Chop cabbage into quarters. Using a food processor, grate cabbage into small pieces. If you don't have a food processor, you can grate the cabbage with a medium or large grater. Discard large pieces and put cabbage into a large bowl. Set aside.
In a medium bowl, mix mayonnaise, yogurt, mustard, vinegar, and spices.
Pour half of the dressing over the cabbage and mix until fully coated. Add more dressing as desired (this recipe makes a lot, so it depends on how much cabbage you use). Add blue cheese and fold into the coleslaw.
Cover with plastic wrap and refrigerate for at least an hour before serving.

These two recipes are great together, and people have been known to put the slaw inside their tacos! The slaw holds up well and works for leftovers.



I love to hear from you - thank you for your comments!