Saturday, September 5, 2009

Spice-Rubbed Chicken Breast Tacos

No pictures tonight, kids.  Apologies in advance.

Here's the recipe, and I followed it pretty faithfully where I could.  The only subs I made was I used Mexican-style hot chili powder vs. ancho chile powder (here's a nice post about the difference), and I used less cumin to compensate.

As I was prepping dinner, I was not happy with some of the individual components of the dish.  The poblanos, while prepped easily, came out tasting horrendously bitter, so I didn't use them.  The guacamole, usually something I prepare well and enjoy, was a bit too citrusy for my tastes.  The slaw was tasty, but had too much mayonnaise than my standard cole slaw recipe.  The only thing I was really happy about was the spice rub for the chicken, which was a clever combination of chili powder, cinnamon, cumin, brown sugar, salt and pepper.

Honestly, Stephanie and I were prepared wanted really wanted to dislike this dish, simply because of the guy who came up with it (I've made my dislike of Bobby Flay very clear).  But let me tell you something.  This recipe was awesome.


Like every dish that ends up being delicious, it was the perfect balance of sweet/spicy, warm/cool and soft/crunchy.  I'd have stopped to take pictures, but it wasn't really photogenic, having chicken, guac, coleslaw and onions jammed and folded into a tortilla.  Absolutely delicious, and highly recommended.

1 comments:

Stepha said...

I really hate Bobby Flay and really wanted to dislike this recipe, but I have to say, I really liked it and want to eat it again. Damn you Bobby Flay!!!! (Although his burgers and shakes are amazing.)