Spice-Rubbed Grilled Chicken Tacos with Cilantro Slaw and Chipotle Cream

A day after my graduation we took off to Orlando. And while I'm loving the relaxation, the shopping, and the lack of dirty dishes, I'm disappointed by the weather. I came to Florida for warmth. It's sunny, but it's bitterly cold! I'm assuming twenty degrees at night isn't normal for here. Please, sunshine state, spare us a little heat before I have to return home. I drove a long way so I could shed my coat and slather on some sunscreen in December.

Last week, back in Richmond and dreaming of warmer days, I "fired up" my indoor grill pan and made these tacos. The cinnamon in the spice rub might sound odd, but blended with smoky ancho chile and cumin it was fantastic. The cilantro slaw was crisp and fresh and the chipotle cream added just a touch of heat. If just for a meal, winter was forgotten.

Spice-Rubbed Grilled Chicken Tacos with Cilantro Slaw and Chipotle Cream

INGREDIENTS
1 lb. boneless skinless chicken breast
1/2 red onion, sliced
1 red bell pepper, halved and ribs and seeds removed
1/2 cup sour cream
1 tsp. chipotle in adobo, minced
whole wheat flour or corn tortillas, warmed

Spice Rub:
1 Tbsp. ancho chili powder
1 tsp. ground cinnamon
1 tsp. brown sugar
1 tsp. cumin
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Cilantro Slaw:
3-4 cups red and green cabbage, shredded
1/2 cup fresh cilantro, chopped
4 green onions, thinly sliced
1 Tbsp. canola oil
1 lime, juiced
salt and freshly ground black pepper, to taste
dash of cumin

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat.

2. To make the chipotle cream, whisk sour cream and chipotle in adobo in small bowl. Season with salt and freshly ground black pepper.

3. To make the spice rub, whisk ingredients in another small bowl to blend.

4. To make the cilantro slaw, in a medium bowl, toss to combine cabbage, cilantro, onions, oil, and lime. Season to taste with salt, pepper, and cumin.

5. Sprinkle spice rub over both sides of vegetables and chicken. Grill vegetables until tender and browned and chicken until cooked through. Remove from the grill and let chicken rest several minutes. Slice (or dice) chicken and vegetables and place in a large bowl; toss to blend. Serve in warmed tortillas with cilantro slaw and chipotle cream.

Serves 4.

(Spice-rub adapted from Food Network, Cilantro Slaw and Chipotle Cream from Bon Appetit)