Grilled Espresso Chipotle Chicken Tacos with Cabbage Mango Slaw
Ingredients:
- Chicken Rub:
- 2 T. ground espresso
- 2 t. ground chipotle chile
- 1 t. The Olive Tap’s Campfire Smoked Sea Salt
- 1 t. ground cumin
- 1 t. The Olive Tap’s Smoked Sweet Paprika
- 1 t. The Olive Tap’s Gourmet Grind Black Pepper
- 1/2 t. ground mustard
- 2 1/2 lbs. boneless skinless chicken thighs
Marinade:
- 2 T. The Olive Tap’s Espresso Balsamic Vinegar
- 2 T. The Olive Tap’s Chipotle Olive Oil
- 1 t. honey
Cabbage Mango Slaw:
- 1 Head of Chinese Cabbage, thinly sliced
- 3 Scallions, diced (extra for garnish)
- 1 Mango, cut into cubes
- 1/4 C. The Olive Tap’s Chipotle Olive Oil
- Juice from 1 lime
- 1 t. honey
- 1/2 t. The Olive Tap’s Himalayan Pink Salt
Extras:
- Corn Tortillas
- Slices of lime and avocado for garnish
Directions:
To prepare the Cabbage Mango Slaw:
Place sliced cabbage, scallions, and mango in a medium-size bowl. In a small separate bowl, whisk together the juice of lime and honey. Slowly, while whisking, add in Chipotle Olive Oil and salt until emulsified. Set salad and vinaigrette aside until ready to assemble tacos. If you put the vinaigrette on at this point the slaw will get soggy, so it’s best to wait until right before assembly.
To prepare the Espresso Chipotle Chicken:
Combine all ingredients for the rub in a large re-sealable bag. Add the chicken thighs and shake well to coat. Place chicken on the grill and cook to desired doneness, brushing with marinade towards the end of cooking. Let rest for a few minutes and then slice.
To assemble the tacos:
Heat corn tortillas on the grill or stovetop. Add vinaigrette to slaw and toss gently to coat. Place slaw on a corn tortilla, top with chicken, and add sliced avocado, scallions, and fresh limes for garnish.
An Olive Tap Original Recipe by Melanie, Long Grove
