Three Chile Seared Chicken Tacos with Jicama Slaw

I just wanted to post the recipe for this delicious, clean, and easy to execute dish.  Serve with some queso fresco and hot tortillas.

The Protein:

1 lb medium sized chicken breast, or butterflied if bigger. 
1 lb Tile Fish or Grouper
2 tsp ancho chile powder
2 tsp arbol chile powder
2 tsp new mexico chile powder
1 tsp roasted ground coriander
1 tsp black pepper
3 tsp kosher salt
 2 tsp olive oil

Season both the chicken and fish well.  These are rough estimates on measurements so adjust as you see fit.   Sear the chicken on medium high heat for 3 minutes each side, reduce heat to medium, cover and continue to cook until internal temperature reaches 165F, about 8-10 minutes depending on the size of the breast.  Seperately, sear the fish on medium high heat for 2-3 minutes per side depending on the thickness of the fillet.  Cover and cook until an internal temp of 135 is reached.  Remove and let cool slightly, slice up and place on a hot plate for serving.

The Slaw: Double the recipe for a group of 8

3 tablespoons lime juice
1/2 teaspoon red chili flakes
1/2 teaspoon chili powder
6 tablespoons rice wine vinegar
1 teaspoon sugar
6 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups peeled, julienned jicama
1 cup, peeled, julienned carrots
1 cup shredded napa cabbage
1/2 cup thinly sliced red onion
1 cup julienned English cucumber
1/2 cup julienned red bell pepper
1 tablespoon cilantro, chopped

In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar, and extra-virgin olive oil. Season with salt and pepper and whisk to combine. Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss. Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve.