Culinary Tools:
- 2-quart Saucepan
- 8-inch Skillet with Cover
- 3-quart Mixing Bowl
- 5-quart Mixing Bowl
- Bamboo Cutting Board
- Santoku Knife
Salad Ingredients:
- 2 cups green cabbage, shredded
- ¼ cup cilantro, finely chopped
- 1 lime, freshly squeezed
- 1 teaspoon honey
- ¼ cup light mayonnaise
Sauce Ingredients:
- 2 tomatoes
- árbol chiles
- 3 cloves garlic, minced
- Salt and black pepper to taste
Chicken Taco Ingredients:
- 2 pounds chicken breasts
- 2½ tablespoons mustard
- 1 teaspoon olive oil
- 1 teaspoon garlic, minced
- Corn tortillas
- Salt and black pepper to taste
Salad Procedure:
- In the 3-quart Mixing Bowl, add all salad ingredients. Stir well and refrigerate.
Sauce Procedure:
- In the 2-quart Saucepan add tomatoes, chiles, garlic and 2 cups of water. Cook at medium-high heat for 10 minutes.
- Add tomatoes, chile and garlic to the blender, with salt and pepper to taste. Add 1 cup of the water where you cooked them, and blend for 4 minutes.
Chicken Procedure:
- In the 5-quart Mixing Bowl, place chicken breasts and season with mustard, salt and pepper to taste, olive oil and garlic. Let marinate for 30 minutes.
- Preheat the 8-inch Skillet at medium-high heat for 3 minutes. Add chicken, and with the cover ajar, let it cook for 5 minutes. Flip chicken, and let it cook for 7 more minutes, with the cover ajar.
- Build tacos with the tortillas, chicken slices, salad and sauce. Serve.