Instructions

1. 

   1

   Season chicken

   • In small bowl, stir together chili powder, garlic powder, cumin and a pinch of salt.
   • Pat chicken thighs dry with paper towels. Season chicken on both sides with spice mixture.
   • Place chicken in Zone 2 of Brava metal tray. Make sure thickest chicken thigh is on left side of Zone 2.
   • Let stand while you prepare coleslaw.

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2. 

   2

   Make coleslaw

   • Remove jalapeño stem, halve jalapeño lengthwise and remove seeds. Thinly slice half of jalapeño for coleslaw; finely chop half and set aside for pico de gallo. Use less if you don’t like it spicy.
   • Chop half of cilantro (stems are delicious, too!). Save remaining cilantro for pico de gallo.
   • In medium bowl, toss together coleslaw mix, sliced jalapeño, chopped cilantro, juice of ½ lime, 1 tablespoon extra-virgin olive oil and a pinch of salt.

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3. 

   3

   Wrap tortillas

   • Stack corn tortillas and wrap in foil. Place in center of Brava glass tray.

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4. 

   4

   Slide metal tray into top shelf and glass tray into bottom shelf

   • Select “Classic Chicken Tacos” on your Brava touchscreen and follow instructions.
   • While food cooks, prepare pico de gallo.

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5. 

   5

   Make pico de gallo

   • Peel and cut one-fourth of onion into ¼-inch dice. You will have three-fourths onion left over.
   • Cut tomato into ¼-inch dice.
   • Chop remaining cilantro.
   • In small bowl, stir together diced onion, tomato, chopped jalapeño, cilantro, juice of ½ lime and a pinch of salt.

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6. 

   6

   Assemble tacos & serve

   • When your food is done, cut chicken into thin strips.
   • Place tortillas on individual plates and top with chicken, pico de gallo and Monterey Jack.
   • Halve avocado, remove pit and scoop a few thin pieces onto each taco. You may have some avocado left over.
   • Cut remaining lime into wedges.
   • Serve tacos with coleslaw, lime wedges and sour cream.

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