Phil’s 21 Chicken Tacos with Cucumber Slaw

A fresh, flavorful taco with tender Phil’s 21 chicken and a crisp cucumber-cabbage slaw.

Recipe adapted from Moo Creamery, Bakersfield, California.

Tender chicken is warmed with coconut milk, lime and Phil’s 21 Spice Rub, then topped with a bright, crunchy slaw. It’s an easy way to show how versatile Phil’s 21 can be.

Ingredients

For the chicken

·        1 whole roasted grocery-store chicken, meat removed and shredded

·        3 tablespoons Phil’s 21 Spice Rub, or more to taste

·        1 onion, thinly sliced

·        1 can coconut milk

·        Juice of 1 lime

·        1 tablespoon cooking oil

·        Salt and pepper, to taste

For the cucumber slaw

·        1/2 cucumber, seeded and chopped

·        1/4 head cabbage, thinly sliced

·        2 serrano peppers, seeded and chopped, adjusted to your preferred heat level

·        1/2 red bell pepper, julienned

·        1/2 cup chopped fresh cilantro

·        Fresh lime juice

·        Salt and pepper, to taste

For serving

·        Corn or flour tortillas

Directions

1. Prepare the chicken. Heat 1 tablespoon of oil in a large sauté pan over medium heat. Add the sliced onion, season lightly with salt and pepper, and cook until softened but not browned.

2. Add the flavor. Add the shredded chicken, coconut milk, Phil’s 21 Spice Rub and lime juice. Stir well and cook until everything is heated through and the flavors have come together, about 5 minutes.

3. Make the slaw. In a bowl, combine the cucumber, cabbage, red bell pepper, serrano peppers and cilantro. Add fresh lime juice, toss well, and season with salt and pepper to taste.

4. Assemble the tacos. Warm the tortillas, spoon in the Phil’s 21 chicken mixture, and top generously with cucumber slaw.

5. Serve and enjoy. Add an extra sprinkle of Phil’s 21 if you want even more flavor.