Video and Recipe by Nima Faegh

Chicken Tacos & Asian Pear Slaw

For chicken:
1 1/2 lb boneless skinless chicken breast
1 tablespoon fajita seasoning
1 tablespoon meat tenderizer
1 cup sliced yellow onion
4 tablespoons vegetable oil

For slaw:
1 diced asian pear
1/2 cup shredded purple cabbage
2 diced avocados
2 diced roma tomatoes (seeds removed)
2 thinly sliced serrano peppers
1/2 cup freshly squeezed lime juice
Salt and pepper to taste

For serving:
Tortillas
Sour cream
Grated cheese (preferably cheddar or pepper jack)
Chopped cilantro

Directions

Combine asian pear, cabbage, avocados, tomatoes, serrano peppers, lime juice, salt, and pepper in a bowl. Cover and refrigerate.

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Cut chicken in half lengthwise. Mix fajita seasoning and tenderizer together, along with any other preferred spices (chili powder, cumin, garlic powder, etc.). Coat chicken with tenderizer/spice mixture and let marinate for 15 minutes. While marinating, heat half of the oil in a pan on medium-high heat, and saute onions until just beginning to caramelize. Set aside grilled onions. Add remaining oil and chicken. Pan-fry until fully cooked. Transfer to cutting board and pull apart with two forks.

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Lightly toast the tortillas in the same skillet used for chicken. Set warm tortillas on a plate, and place desired amounts of ingredients in the following order: sour cream, chicken, onions, slaw, cheese, and cilantro. Serve immediately.