Spice-Rubbed Chicken Breast Tacos with BBQ Onions and Coleslaw Recipe | Food Network UK

Ingredients

• 2 ripe Hass avocados, peeled, pitted and diced
• 3 large poblanos
• Canola oil
• 1 poblano chile, roasted, seeded, peeled, and diced
• Salt
• freshly ground black pepper
• 1/4 cup finely diced red onion
• 2 scallions, finely chopped
• 2 fresh limes
• 1/2 cup chopped fresh cilantro leaves
• 2 sweet onions, skin-on, and cut into 1/4-inch thick slices
• 2 tablespoons canola oil
• pepper
• 1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)
• 3/4 cup mayonnaise
• 2 tablespoons sugar
• 1 teaspoon celery seed
• 3 tablespoons apple-cider vinegar
• 1 small head cabbage, cored, finely shredded
• 2 carrots, finely shredded
• 1/2 small red onion, thinly sliced
• 3 scallions, thinly sliced on the diagonal
• 2 tablespoons ancho chili powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 2 teaspoons light brown sugar
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 4 boneless, skinless chicken breasts (8 ounces each)
• 8 flour tortillas
• 2 grilled sliced poblanos
• Barbecued onions
• Coleslaw
• Guacamole, recipe follows