Chicken Tacos with Tangerine-Lime Crema
To prepare chicken: Combine chile powder, cumin, garlic powder, 1/2 teaspoon salt and pepper in a small bowl. Place chicken between sheets of plastic wrap and pound with the smooth side of a meat mallet to an even 1/2-inch thickness. Sprinkle the chicken with the spice mixture; set aside.Advertisement
Zest and juice enough tangerines (or clementines) and limes to get 1 teaspoon zest of each and 1 teaspoon plus 2 tablespoons juice of each.
To prepare crema: Combine 1 teaspoon each of the tangerine zest and lime zest, 1 teaspoon each of the tangerine juice and lime juice, sour cream and 1/4 teaspoon salt in a small bowl. Set aside.
To prepare slaw: Combine the remaining 2 tablespoons each tangerine juice and lime juice, 1/4 teaspoon salt and oil in a medium bowl. Peel 3 tangerines and halve the segments. Add to the bowl along with cabbage, scallions and cilantro; toss to coat.
Coat a grill pan with cooking spray and heat over medium-high heat or preheat an outdoor grill to medium-high. Grill the reserved chicken until no longer pink in the middle, 3 to 4 minutes per side. Transfer to a clean cutting board; let rest for 5 minutes, then slice.
To assemble the tacos, drizzle tortillas with a little crema and top with chicken, slaw and a little more crema. Serve with tangerine and lime wedges, if desired.
Make Ahead Tip: Refrigerate crema (Step 3) and slaw (Step 4) for up to 4 hours.
Ancho chiles--dried poblano peppers--are one of the most popular dried chiles used in Mexico; ancho chile powder has a mild, sweet spicy flavor. Look for it with specialty spices in large supermarkets or Mexican grocers.
To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
2 1/2 starch, 1/2 fruit, 1/2 vegetable, 3 lean meat, 1 fat