Tacos with grilled chicken, peppers, onions and coleslaw

Ingredients:

Taco

• 4 skinless, boneless chicken breasts (250g each)
• 2 tablespoons ground ancho pepper
• 2 tsp ground cinnamon
• 2 tsp ground cumin
• 2 tsp. brown sugar
• 2 teaspoons coarse salt
• 0.5 tsp ground black pepper
• Rapeseed oil
• 8 wheat tortillas
• 2-3 poblano peppers, grilled and thinly sliced
• BBQ onions for serving
• Cole slaw
• Guacamole, see recipe below

Guacamole with Grilled Green Peppers

• 2 ripe avocados, peeled and diced
• 1 grilled poblano pepper, peeled, seeded, and diced
• 1/4 cup red onion, finely diced
• 2 green onions, finely chopped
• 2 fresh limes
• 0.5 cup chopped cilantro leaves
• 2 tbsp. l. rapeseed oil

Cole slaw

• 3/4 cup mayonnaise
• 2 tablespoons of sugar
• 1 teaspoon celery seeds
• 3 tablespoons of apple cider vinegar
• 1 small head of cabbage, shredded, core removed
• 2 carrots, finely grated
• Half a small red onion, sliced ​​into thin half rings
• 3 green onions, thinly sliced ​​diagonally

BBQ onions

• 2 sweet onions, unpeeled, cut into 0.5 cm thick circles.
• Rapeseed oil
• 1 tbsp. barbecue sauce

Preparation:

1. Poblano.
   
   Preheat grill to high heat.
   
   Brush the peppers with oil and season with salt and pepper. Place them on the grill and grill thoroughly on both sides, about 10 minutes. Remove the peppers from the grill, transfer them to a bowl, and cover with plastic wrap for 10 minutes. Peel the peppers, remove the stems and seeds, and slice thinly.
   
   Grilled onions.
   
   Brush the onions with oil, season with salt and pepper. Place them on the grill and grill for 4 minutes on each side, until golden brown. A few minutes before they're done, brush them with a little barbecue sauce. Most of the skins should come off while grilling; remove the rest when the onions are done.
2. Cole slawIn a large bowl, whisk together the mayonnaise, sugar, celery salt, celery seeds, vinegar, salt, and ground black pepper. Add the cabbage, carrots, red and green onions, and mix well, seasoning with salt and pepper if needed. Let the cabbage sit for 15 minutes before serving.
   
   Guacamole with Grilled Green Peppers: Combine all ingredients in a medium bowl, season with salt and pepper.
3. Chicken.
   
   Heat grill to high heat.
   
   In a small bowl, combine ancho chili, cinnamon, cumin, brown sugar, 1 teaspoon salt, and black pepper.
   
   Rub the chicken breasts with the prepared seasoning mixture, turn them over, and sprinkle with the remaining salt. Drizzle with a little oil and place them on the grill grate, seasoning side down. Grill for about 3 minutes, until crispy.
   
   Flip the chicken, cover the grill, and cook for another 6 minutes, or until cooked through. Remove the chicken from the grill and let it rest for 5 minutes before slicing.
4. Grill wheat tortillas briefly, just enough to reheat and create grill marks.
   
   
   Assemble a taco by wrapping a tortilla with some chicken, poblanos, onions, coleslaw, and guacamole.
   
   Pilsner beer goes well with this dish.