Spice-Rubbed Chicken Tacos with Shredded Napa Cabbage, Cilantro and Monterey Jack Cheese

Pairs Well With

Makes 12 tacos


2 teaspoons dried oregano leaves, crushed

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon chipotle chile powder

1 teaspoon salt

½ teaspoon ground paprika

1½ pounds skinless and boneless chicken thighs,

6 tablespoons safflower or canola oil, divided

3 medium red tomatoes, each cut into eight wedges

3 large fresh jalapeño chiles, cut in half, seeded, thinly sliced

3 tablespoons minced garlic

12 (6-inch) white corn tortillas

2 cups (8 ounces) shredded Monterey Jack cheese

3 cups thinly sliced Napa cabbage

2 cups lightly packed cilantro leaves

Salt and freshly ground black pepper


Mix the oregano, chili powder, salt, cumin, chipotle chile powder, and paprika in a small bowl. Coat the chicken pieces with the spice mix.

Heat 2 tablespoons of the oil in a large, heavy-bottomed skillet heat over medium-high heat. Add the chicken and cook for 8 minutes on each side. Remove the pan from the heat and turn each piece of chicken once again. Cover the pan and let rest for 5 minutes. Transfer the chicken to a cutting board, leaving juices in the pan.

Preheat the oven to 400° F. While the oven is preheating, add the tomatoes, chiles and garlic to the chicken juices in the pan and cook over medium-high heat, just until the tomatoes soften, about 4 minutes. Scrape the tomato mixture into a serving bowl. Season to taste with salt and pepper.

Coat 2 baking sheets each with 2 tablespoons of the remaining oil. Place six tortillas on each cookie sheet. Top the tortillas with cheese, dividing it equally. Bake for 5 to 7 minutes, or until the cheese is bubbly. Slice the chicken into 1/2 inch strips. Top the tortillas with chicken strips, followed by a scoop of the tomato mixture. Sprinkle with cabbage and cilantro, and then serve.