Found on both the Pinterest and Yummly websites, this recipe was adapted from one originally published in Williams-Sonoma’s “Weeknight Fresh and Fast”, by Kristine Kidd (Williams-Sonoma, 2011).
Prep time: 30 minutes
Cook time: 20 minutes
4 Tablespoons Olive oil, plus more as needed
2 teaspoons Chili powder
1 teaspoon crumbled dried Oregano
1 1/4 pound boneless, skinless Chicken breasts
2 large Red onions, halved and sliced lengthwise
Coarse Kosher salt and freshly ground Pepper, to taste
8 to 12 small flour or corn Tortillas, each about 6 inches in
1/2 small head Savoy cabbage, halved, cored and thinly sliced
1/4 cup chopped fresh Cilantro
2 Tablespoons fresh Lime juice
1 large Avocado, pitted, peeled and sliced
Optional: additional diced red onion for the cabbage slaw
1. In a large bowl, combine 2 Tablespoons of the olive oil, the chili powder and oregano.
2. Cut the chicken crosswise into 1/2-inch slices and then halve the large pieces lengthwise and crosswise. Add to the bowl with the seasonings.
3. Add the onions and toss to coat. Season with salt and pepper. Let marinate while preparing the tortillas and cabbage.
4. Preheat oven to 350°F. Wrap the tortillas in aluminum foil and place in the oven until heated through, about 15 minutes.
5. In another large bowl, combine the cabbage and cilantro.
6. Add the remaining 2 Tablespoons olive oil and toss to coat. Add the lime juice and toss well.
7. Season the cabbage with salt and pepper and transfer to a serving bowl. Arrange the avocado slices in a small bowl.
8. Place 1 large griddle over 2 burners, or 2 small griddles or 2 large fry pans over separate burners, and heat over medium-high heat; brush with olive oil. Spread the chicken and onions on the griddle or pans.
9. Cook, turning occasionally with tongs, until the chicken is cooked through, about 5 minutes, and the onions are brown, about 7 minutes.
10. Transfer the chicken and onions to a warmed platter. Serve with the warm tortillas, cabbage slaw and avocado, allowing diners to fill tortillas with chicken and onions, then cabbage and avocado.
Quick tips: The cabbage slaw can be made one day ahead of time. Optional: for color, add a small amount of diced red onion.
For a simple variation, replace the chicken with skirt steak, flank steak or mahimahi. Leftovers can be easily reheated and enjoyed again another night.