BBQ Chicken Tacos with Avocado Coleslaw
The best tacos you've ever had, made with a BBQ dry rub and fresh avocado coleslaw.Yield: Serves 8; 2 tacos each
- 4 chicken breasts
- 1/2 tsp. Kosher salt
- 1/2 tsp. coriander
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/2 tsp. sage
- 1/2 tsp. ginger
- 1/2 tsp. crushed thyme
- 1/2 tsp. cracked black pepper
- 16 small corn tortillas
- Avocado Serrano Coleslaw
Combine all spices together in a bowl.
Place spices and chicken breasts (trimmed of fat) into a large freezer bag. Toss until meat is well covered. Set in refrigerator for 1 to 8 hours.
Warm a grill medium-high heat and cook the chicken until cooked through, about 7 minutes on each side (confirm doneness with a meat thermometer). Toast tortillas on the upper rack of the grill, about one minute each side.
Prepare the Avocado Serrano Coleslaw.
Once removed from the grill, use two forks to shred the chicken.
In each tortilla add about 1/3 cup of shredded chicken and top with about 2 Tbsp. of coleslaw.
Recipe by Brandi Koskie; Photo by Dana Shultz