Round 2 Recipe - Chicken Tacos with Cucumber Salsa

  • Level: Easy
  • Total: 18 min
  • Prep: 10 min
  • Cook: 8 min
  • Yield: 2 servings
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Ingredients

2 tablespoons canola oil

1 small red onion, chopped, divided

1/2 teaspoon red pepper flakes

1/2 teaspoon chili powder

Reserved shredded thigh chicken from Chicken Sliders with Spicy BBQ Mayo, recipe follows

Reserved cucumber from Shrimp Stuffed Cucumber Cups, chopped, recipe follows

Reserved tomatoes from Shrimp Stuffed Cucumber Cups, recipe follows

1 tablespoon chopped cilantro leaves

Kosher salt and freshly ground black pepper

Reserved cabbage from Chicken Sliders with Spicy BBQ Mayo, recipe follows

2 tablespoons sour cream

Chicken Sliders with Spicy BBQ Mayo

Canola oil

1 medium onion, chopped

1 tablespoon chopped garlic

2 pounds bone-in, skin-on chicken thighs, about 8

1 sprig fresh thyme

1 sprig fresh rosemary

Kosher salt and freshly ground black pepper

1/2 cup water

2 teaspoons sugar

1 tablespoon apple cider vinegar

1/2 teaspoon red pepper flakes

1 head green cabbage

1/2 cup mayonnaise

1/2 cup barbecue sauce

1 tablespoon spicy brown mustard

1 tablespoon hot sauce

1 dozen small dinner rolls, sliced

Shrimp Stuffed Cucumber Cups

2 standard cucumbers

3/4 pound medium shrimp, thawed, deveined and shells on

1 tablespoon prepared horseradish

1 teaspoon lemon juice

Kosher salt

Freshly ground black pepper

1 (15-ounce) can chopped tomatoes, drained

2 tablespoons chopped parsley, divided

Directions

  1. Heat the canola oil in a skillet over medium heat. Add half of the onion and cook for 3 minutes until softened. Add the red pepper flakes and chili powder and cook for another 2 minutes. Add the chicken and cook until it is heated through.
  2. For the salsa, in a bowl mix together the cucumber, tomatoes, the remaining onion, cilantro, and salt and pepper, to taste.
  3. Remove the outer leaves of the cabbage to use as the shells for the taco. Shred the inner portion of the cabbage and set aside. Add some of the shredded cabbage to the cabbage leaves. Top with some of the chicken mixture, salsa and 2 teaspoons of sour cream. Arrange on a serving platter and serve.

Chicken Sliders with Spicy BBQ Mayo

  1. Add canola oil to a heavy bottomed pot with a tight fitting lid and put it over medium heat. Add the onion and garlic and saute until softened, about 4 minutes. Add the chicken thighs, skin side up, fitting them in tightly. Add the thyme and rosemary sprigs, season with salt and pepper, to taste, and pour in 1/2 cup water. When it comes to a boil, lower the heat, cover and simmer for 1 hour. Remove the chicken from the pot and let it cool. When it is cool, shred the meat, discarding the skin and bones.
  2. In a large bowl combine the sugar, vinegar, red pepper flakes and mix together. Shred half of the cabbage and add it to the bowl, then season with salt and pepper, to taste. (Reserve the remaining cabbage half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Toss to coat all of the cabbage, then cover and refrigerate until ready to use.
  3. In a large bowl, whisk together the mayonnaise, barbecue sauce, mustard, and hot sauce. Taste and adjust the seasoning with salt and pepper, to taste. Add the shredded chicken and toss to coat.
  4. Divide the shredded chicken evenly among each roll bottom. Top with some of the cabbage, cover with the roll top, and insert a toothpick to hold it all together. Arrange on a serving platter and serve.

Shrimp Stuffed Cucumber Cups

  1. Peel the length of each cucumber to form alternating stripes of unpeeled and peeled. Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup.  Turn them upside down onto a towel and let them drain while you make the filling.
  2. Bring a medium pot of salted water to a boil over medium heat. Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water. Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.)
  3. Chop the shrimp into small pieces and put them into a bowl. Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley.

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