A simple spice rub gives these roast chicken tacos a real flavor boost. With chipotle sauce, a kid-friendly meal becomes a little more exciting for adults too. In a pinch, make this dish with a rotisserie bird from the market.
SPICE RUB AND CHICKEN
|1||tablespoon ground cumin|
|2||tablespoons chili powder|
|1||tablespoon brown sugar|
|1||tablespoon kosher salt|
|3½-pound whole chicken|
|1||tablespoon olive oil|
1. Set the oven at 400 degrees.
2. In a small bowl, combine the coriander, cumin, chili powder, brown sugar, and salt.
3. Rub the chicken all over with the olive oil and the spice rub. Place the spice-rubbed chicken in a roasting pan. Roast for 1 hour or until a thermometer inserted into the thickest part of the leg registers 160 degrees. Let the chicken cool.
|1||canned chipotle plus
1 tablespoon adobo sauce
|1||cup sour cream|
|Juice of ½ lime|
|Salt and pepper, to taste|
1. Finely chop the chipotle and transfer to a bowl. Whisk in the adobo sauce, sour cream, lime juice, salt, and pepper.
2. Taste for seasoning and add more chipotle, if you like; refrigerate until serving.
|4||ounces cotija or shredded
Monterey Jack cheese
|Juice of 1 lime|
|½||bunch fresh cilantro|
|1||package flour tortillas
1. Thinly slice the radishes and toss with the salt and sugar.
2. Crumble the cotija and set it or the Monterey Jack in a bowl. Peel and slice the avocados and sprinkle with lime juice; transfer to a bowl. Chop the cilantro and transfer to a bowl.
3. If the oven is still on, heat the tortillas for about 4 minutes until warmed. Or use a dry skillet over medium-high heat to heat the tortillas individually, about 30 seconds on a side.
4. Carve the chicken or pull off the meat with your hands. On each tortilla, arrange chicken, cheese, avocado, cilantro, and radishes. Top with chipotle cream and fold in half to eat. Catherine Smart