Cinco de Mayo (May 5th)

Cinco de Mayo is a celebration held in commemoration of Mexico's independence from France on May 5, 1862. While it has limited significance nationwide in Mexico, the date is observed around the world as a celebration of Mexican heritage and pride.

We've had some really fun adventures in Mexico and remember our times there with a smile. As a tribute, we always like to spice things up with a Mexican dinner whenever May 5th rolls around. This year I found a really innovative soft taco created by one of my favorite chefs in the world- Bobby Flay. Flay's preparations are in the intermediate or advanced category, so you have to have the time available to spend creating. His recipes are typically American Southwest or Spanish influenced, and inevitably seem to include one or two obscure ingredients that aren't readily available. This time I got lucky and had everything available. (I intentionally left out the poblano pepper from my version.)

This soft taco has a mexican-spice rubbed chicken breast, guacamole, onions sauteed in BBQ sauce and a tangy, crunchy coleslaw. It has a ton of flavour, and is low cal and satisfying. I served my Southwest mango, corn and black bean salad on the side.

Spice Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw

Recipe adapted from Bobby Flay, 2008

Ingredients

Grilled Poblanos:

• 3 large poblanos

• Canola oil

• Salt and freshly ground black pepper

BBQ Onions:

• 2 sweet onions, skin-on, and cut into 1/4-inch thick slices

• Canola oil

• Salt and freshly ground black pepper

• 1 cup BBQ Sauce

Chicken:

• 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)

• Canola oil

• 8 flour tortillas

• Barbecued onions

• Coleslaw

• Guacamole

Directions

Heat the grill to high.

For the Poblano peppers (if you want to use them):

Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.

For the onions:

Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.

For the chicken:

Heat the grill to high.

Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.

Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.

Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.