Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon chile powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • One boneless skinless chicken breast
  • Kosher salt
  • 1 medium red onion, very thinly sliced
  • 2 small jalapeños, very thinly sliced
  • 5 tablespoons sherry vinegar
  • 3 tablespoons honey
  • 1 quart strawberries, thinly sliced
  • Corn tortillas
  • 1 yellow bell pepper, thinly sliced
  • 1 avocado sliced
  • 1 large bunch of cilantro, separated into small sprigs

Directions

  1. Light a grill. In a small bowl, combine the vegetable oil, chile powder, cumin, cinnamon and cayenne pepper until it forms a smooth paste.
  2. Rub the spice paste all over the chicken breast. Season the chicken breast with salt.
  3. In a medium bowl, toss the sliced onion and jalapenos with the sherry vinegar. Add a pinch of salt to the salsa and let stand, tossing a few times, for 15 minutes.
  4. Meanwhile, grill the chicken breast over a medium-hot fire until lightly charred and just cooked through, about 8 minutes per side.
  5. Stir the honey into the salsa until dissolved. Then fold in the strawberries and season with salt.
  6. Thinly slice the chicken breast and transfer to a platter.
  7. Serve with the tortillas, salsa, bell pepper, avocado and cilantro sprigs.
 

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