Mole Chicken Tacos with Cabbage Slaw

...wait, what?

#tacos ! I know what you all are thinking. "I thought this was supposed to be more Mediterranean themed". Well, we don't always eat mediterranean food at home, sometimes we like to switch it up. However, you can still use your #spiceblends for different applications. This specific "quick" mole uses the et Oliva Izmir Spice Blend. It is absolutly delicious.

Here is what you need.

Serves: 4

prep time: 30-45 minutes

cook time: <1 hr.

preheat oven: 350 F

2 Boneless Skinless chicken breasts

1/2 white onion, thinkly sliced

4 cloves crushed garlic

3 TBSP Olive Oil

2 tsp. et Oliva Izmir Spice Blend

1 tsp cayenne (optional)

1 tsp cumin, ground

3 TBSP unsweetened cocoa powder

1 TBSP Tahini

1 TBSP Tomato Paste

1 Cinnamon Stick

1/8 c cider vinegar

Soft Tortillas to serve

1/2 head of cabbage, shredded

1/2 shallot, thinly sliced

1 lime, juiced plus limes to serve

Cilantro

2 TBSP mayonnaise

1. in an oven safe pot or dutch oven, sear the chicken breasts in olive oil until golden on all sides. Remove and set aside

2. add onions and garlic and cook until tender. Add spices, cinnamon stick, cocoa, tomato paste and tahini and stir around with the garlic and onions. Add Vinegar and a 1/4 c water.

3. Add chicken back to the pot, put the lid on it and stick it in the oven.

4. While chicken is cooking, combine lime juice and mayonaise in a bowl. Toss with the cabbage and shallot to make the slaw.

5. when chicken is done, remove from the oven and shred it with two forks. If it doesn't shred easily, put it back in the oven for 15 more minutes or until it comes apart easily with a fork.

6. Assemble #tacos on warmed tortillas

easy stuff

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