Monday, August 25, 2014

Ancho Chicken Tacos with Hatch-Mango Slaw

Well, I suppose summer is coming to a close.  In its official capacity, anyhow.  The pool closes next week, and L's little "school" {or whatever you're supposed to call a "Let's Get Socialized & Make Friends Without the Mommy-Referees Standing About & Learn to Respect Non-Parental Adult Authority & OH HEY MAMA CAN DO SOME SELFISH ADULT THINGS NOW YAYAYAYAY" program} starts on the 2nd.  We're squeezing in a few last splash-filled mornings and dusting off the ol' lunchbox and nut-free kidlet meal ideas. 

But just because my Facebook feed is jammed packed with Back to School snapshots {obnoxious, yes, but I swear it's an insurmountable compulsion} and Starbucks will be soon be rolling out its chilly weather goodies {go to hell, September PSL} doesn't mean we're unpacking riding boots or jumping for joy over pots of chili.  Au contraire, mon frere!  I'm so fucking hot, I could cry. And I probably will when I attempt to haul both children to the grocery store in a few hours and come home smelling as if I've competed in an Iron Man.  August in Texas is a Two-Showers-a-Day type of month.  And also a Turn-On-the-Oven-&-Die type of month.  Which is why I've thrown together a few posts for this week that require minimal {10 minutes or less} stove-top sweating and absolutely nil preheating effort.  

B's First Hatch Fest

First up, a recipe that brings the heat in a different way... The Hatch Chile way!  As many of you know, I've never met a Hatch I didn't like, and this season's crop is as delicious as ever!  These chicken tacos couldn't be easier, and the Hatches, combined with sweet mango and crunchy shredded broccoli, make the accompanying slaw nothing short of refreshingly spectacular! 

Ancho Chicken Tacos with Hatch-Mango Slaw
{adapted from Cooking Light & Nine + Sixteen}

- 1 lb chicken breast, chopped into tiny pieces
- glug of EVOO
- 3/4 T ancho chile powder
- 1/2 tsp garlic salt
- 1/2 tsp cumin 
- 1 bag shredded broccoli slaw {14 oz}
- 1 mango, peeled and diced 
- 1 small shallot, diced
- 1 bunch of cilantro
- 1 Hatch chile, de-stemmed {pick one that is entirely deep green in color; if you can't get Hatches, a poblano will work}
- 1/4 cup Greek yogurt
- juice of half a lime
- 1 Tbs sugar
- 1 Tbs seasoned rice vinegar
- salt and pepper to taste 
- tortillas 

In a Ziploc bag, toss chicken with ancho chile powder, garlic salt, and cumin.  Heat EVOO over medium heat, then add seasoned chicken, cooking until chicken is cooked through -- about 10 minutes. 

Meanwhile, mix slaw, mango, and shallot together in a bowl.  Pulse the remaining ingredients {aside from the tortillas} together in a food processor until smooth.  Add to bowl with slaw mixture and toss to coat. 

Serve chicken and slaw in tortillas.  Makes 8 tacos. 


  1. That #PSL post is everything. Great share!

    Also....this recipe looks very yummy! Saving it and making it even though a certain husband dislikes mangos. I don't even care!

    1. It's not SUPER mango-y -- just don't say anything! Or I bet a little fresh pineapple would work too!

  2. I always remembered how excited I got, as a New Mexican, when you'd rave about Hatch Chiles on The Twitter.

    Chile roasting season is the best time of the year.

    But yeah, what the hell on the PSL?


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