Chicken Breast with Escabeche (Mexican coleslaw) Tacos
- ½ White cabbage (shaved coleslaw style)
- ½ med sized red onion (minced)
- 1 med carrot (thinly sliced)
- 3 cloves garlic (minced) Don’t forget to crush your Garlic. Use the flat of a chef’s knife… Really squish it.
- 2 small serrano peppers (finely minced), substitute jalapenos for less heat!
- The juice of 2 large limes
- 2 tbsp of extra virgin olive oil
- cilantro (to taste) Did you know that a distaste for cilantro is genetic? If it tastes like soap to you, leave it out! It’ll be fine without it.
- 2 medium sized chicken breasts cut crosswise into strips.
- A pinch of Cumin (or to taste)
- salt and pepper everything to taste!
Pairs with Dos Equis (new item at Aldrich’s), or a Sauvignon Blanc
Okay! Summer in Port Townsend is here with full force. This dinner with Jon is a seasonal favorite that brightens up evenings and pairs well with many things.
I’ve heard this called “Escabeche”. Basically, it’s a Mexican style coleslaw that varies from region to region. Sometimes there’s fish. Sometimes there’s shredded zucchini. The basics are always the same though. Cabbage, carrots, red onion, lime. You can experiment with mayonnaise, tomatoes, Serrano peppers, or radishes. Be creative!
- combine the shaved cabbage and your vegetable ingredients. “Massage” the cabbage and additionals with your hands in a large mixing bowl. Add the juice of the 2 limes and olive oil to the slaw mixture. Mix again. Salt and pepper to taste and set aside.
- Heat a moderately oiled medium frying pan to med high. Add the cut strips of chicken, cumin, salt and pepper. Cook until done.
- While the chicken is cooking, pre-heat a cast iron skillet if you have one and start the corn tortillas. I like to run my skillet on low medium and use a family method for flipping 3 at time. It may seem complicated, but it works really well…
The Method-3 corn tortillas, stacked
-Put entire stack on heat.
-Wait a short time.
-Flip the whole stack.
-Flip the top two.
-Flip the top one.
-Wait a short time.
It also works for 12’ flour tortillas in the oven…
- Once the tortillas are done, place some escabeche on the tortilla and then some chicken. I add just a hint of escabeche to the top for the presentation.
The coleslaw goes amazingly well with corn chips! Got a pot-luck or communal food event? Take some of Jon’s Escabeche to your next soiree!
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