4 Healthy Spins on Food Truck Fare

Photo: Justin McChesney-Wachs

Braised Chicken Tacos

This insanely flavorful, slow-cooked chicken will wow your taste buds. Plus it’s a great way to add veggies to this lean-protein-packed plate.

1½ pounds boneless, skinless chicken breast
1 sweet yellow onion, sliced
2 poblano peppers, sliced
1, each, red and yellow bell peppers, sliced
2 T canola oil
2 T chili powder
1½ T cumin
1 T paprika
1 T pure maple syrup
Salt and pepper
2 cups white wine
8 corn tortillas
½ cup queso fresco, crumbled
2 small avocados, sliced
1 cup fresh cilantro leaves

Heat oven to 450 degrees. Toss the peppers and onions with the oil, spices, maple syrup and a sprinkle of salt and pepper. Spread onto two large baking sheets and roast for 20–25 minutes, tossing once, until golden. Turn oven to 275 degrees.

Season the chicken with salt and pepper. Place in an extra large baking dish. Scatter the peppers and onions over the chicken, and cover with the white wine. Bake for 3–4 hours in oven (or in slow cooker on high, if preferred), until chicken easily tears apart with a fork. Remove from oven, let cool, shred chicken with a fork, and toss with the peppers, onions and juices. Heat the tortillas in a pan or over an open flame. Fill each tortilla with a scoop of the chicken mixture. Top with a sprinkle of queso fresco, avocado slices and cilantro leaves.