Chicken Tacos

• 4 Foster Farms fresh chicken breast halves boneless and skinless
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon brown sugar
• 1 teaspoon ground espresso
• 1 1/2 teaspoons salt divided
• 1 1/2 tablespoons black pepper divided
• 2 tablespoons extra virgin olive oil
• 2 tomatillos husked and quartered
• 2 tablespoons cilantro leaves
• 1 jalapeno pepper small, seeded and quartered
• 1 clove garlic
• 6 tablespoons sour cream
• 1 avocado peeled, halved and pitted
• 4 cups red cabbage
• 8 flax seed and blue corn blend tortillas, may substitute blue corn or flour taco-sized tortillas
• 1 limes quartered

1. Preheat oven to 350 F.
2. In shallow dish, combine cumin, chili powder, brown sugar, espresso, and one teaspoon each of salt and pepper. Brush chicken lightly with olive oil; dredge in spice mixture. Place chicken in glass baking dish and cover with foil. Place in hot oven and bake 25 - 35 minutes, or until cooked throughout.
3. While chicken is baking, combine tomatillos, cilantro, jalapeno and garlic in blender. Puree until smooth. Add sour cream; process until smooth. Add avocado and pulse until creamy. Place dressing in large bowl and add remaining salt and pepper. Add cabbage and toss well to coat.
4. When chicken is cooked, remove from dish and allow to cool slightly. Transfer to clean flat surface and slice chicken into thin strips.
5. Fill tortillas with chicken. Top with cabbage slaw and serve with one wedge of lime.

foster, ground cumin, chili powder, brown sugar, ground espresso, salt, black pepper, extra virgin olive oil, cilantro, pepper, clove garlic, sour cream, avocado, red cabbage, tortillas

Taken from www.yummly.com/recipe/Dry-Rubbed-Chicken-Tacos-with-Tangy-Avocado-Slaw-578743 (may not work)