Braised Chipotle Chicken Tacos with Cilantro Lime Corn Slaw.

Yield: 1

Corn Slaw

• Corn                                                     1 ear

• Avocado Oil                                        1 tsp

• Salt                                                       1 tsp

• Chili Powder                                       1 tsp

• Coleslaw (No dressing)                     1 cup

  Braised Chipotle Chicken

• Chipotle Adobo Chilies                      1 Chili + 2 tbsp Sauce

• White Onions (Medium Diced)        ½ each

• Garlic Cloves (Crushed)                     3 each

• Chicken Broth                                     3 cups

• Lime Juice                                            2 tbsp

• Apple Cider Vinegar                           1 tbsp

• Oregano                                               2 tbsp

• Cumin                                                   2 tbsp

• Black Pepper                                       2 tbsp

• Salt                                                       1 tbsp

• Cilantro                                               ¼ cup

• Chicken Breast                                   2 each

  Cilantro Lime Vinaigrette

• Cilantro                                               1 Bunch

• Parsley                                                1 Bunch

• Garlic Cloves                                      5 each

• Shallots                                               ½ each

• Dijon                                                   2 tbsp

• Honey                                                 3 tbsp

• Lime Juice                                          1 lime

• Rice Wine Vinegar                            1 cup

• Avocado Oil                                       1 cup

• Salt                                                      ½ tsp

• Pepper                                                ½ tsp

• Corn or Flour Tortilla                       4 each

1. Pre-heat oven to 350 degrees.

2. Toss Corn on the Cob with in a bowl with oil, salt, and chili powder. Place on a sheet pan and back for 20 minutes.

3. Once baked, cut corn off the cob and mix into to the coleslaw.

4. Add all ingredients for the chicken in one pot except for the cilantro and chicken.

5. Bring the pot to a boil.

6. Add chicken and let simmer for 25 minutes.

7. Remove Chicken from pot and let the sauce reduce by half.

8. Shred chicken and add back to the pot once reduced.

9. Remove from heat and sit the chicken aside.

10. In a blender add all the ingredients for the Vinaigrette except the avocado oil and blend until smooth.

11. Slowly add oil.

12. Once vinaigrette is fully incorporated add to the coleslaw. (Just enough to wet it.)

13. Once chicken and slaw are made build them on a tortilla and Enjoy!