Mexican tacos is a small folded in half tortilla cake stuffed with meat and vegetables with dressing. Tacos with grilled stuffing is much more aromatic and tastier. Stuff the tortilla with chicken fried in spices, peppers and onion barbecue, and American Cole Slow Cabbage Salad. Season with guacamole, a traditional Mexican pasta made from avocado. Spicy chicken and barbecue onions, along with spicy peppers and sweet and sour cole cole will give tacos rich multi-faceted taste. Share with friends: 
Time: 1 hour. 25 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Tacos
- 4 chicken breasts without skin and bone (250 g each)
- 2 tbsp. l ground pepper ancho
- 2 tsp ground cinnamon
- 2 tsp ground zira
- 2 tsp brown sugar
- 2 tsp coarse salt
- 0.5 tsp ground black pepper
- Rapeseed oil
- 8 wheat tortillas
- 2-3 peppers blanched, grilled and thinly sliced
- BBQ onion for serving
- Cole Slow
- Guacamole recipe see below
Guacamole with grilled green pepper
- 2 ripe avocados, peeled, diced
- 1 pepper blanched, grilled, peeled and diced seed
- 1/4 Art. diced red onion
- 2 green onions, finely chopped
- 2 fresh limes
- 0.5 tbsp. chopped cilantro leaves
- 2 tbsp. l rapeseed oil
Cole Slow
- 3/4 Art. mayonnaise
- 2 tbsp. l Sahara
- 1 tsp celery seed
- 3 tbsp. l cider vinegar
- 1 small cabbage, chopped, core cut out
- 2 carrots, finely grated
- Half a small red onion, thinly sliced half rings
- 3 feathers of green onion, thinly sliced obliquely
Onion barbecue
- 2 sweet onions, unpeeled, sliced in thick circles 0.5 cm
- Rapeseed oil
- 1 tbsp. barbecue sauce
Recipes with similar ingredients: tortilla, white cabbage, carrots, guacamole sauce, ancho pepper, cinnamon, cumin, celery seeds, barbecue sauce, lime juice, apple cider vinegar, Avocado
Recipe preparation:
- Poblano. Preheat the grill to high heat. Lubricate the peppers oil, salt and pepper. Put them on the grill and well fry on both sides for about 10 minutes. Remove the peppers from the grill, transfer to a bowl and cover with cling film for 10 minutes. Take off peppers peel, remove the stem and seeds and chop finely. Grilled onions. Lubricate the onions with oil, salt and pepper. Put on the grill and fry for 4 minutes on each side until golden. Lubricate a few minutes before being ready. some barbecue sauce. Most husks should to grill, remove leftovers when onion is ready.
- Cole slow: mix mayonnaise in a large bowl with a whisk, sugar, celery salt, celery seeds, vinegar, salt and black ground pepper. Add cabbage, carrots, red and green onions, mix everything, salt and pepper if necessary. Leave cabbage for 15 minutes before serving. Guacamole with fried on grilled green pepper: mix all the ingredients in a medium bowl size, salt and pepper.
- Chicken. Light grill until hot. in a bowl mix pepper ancho, cinnamon, cumin, brown sugar, 1 tsp. salt and black pepper. Rub the prepared chicken breasts on top seasoning mixture, turn them over and sprinkle with the remaining salt. Sprinkle a small amount of oil and place on the grill seasoning down. Fry for about 3 minutes until crispy crusts. Turn the chicken over, cover the grill with a lid and cook more 6 minutes until ready. Remove the chicken from the grill and leave on 5 minutes, then chop.
- Grill wheat tortillas quickly, just to heat up and leave prints of the grate. Collect tacos by wrapping in some chicken, blanched, onion, cole slow and guacamole. this dish combines Pilsner beer.
