Mango Jalapeno Slaw

[h00kemh0rns]

Now this was something I got turned on during a visit a couple years ago when I went to Hudsons on the bend. They had a hot and crunch trout with this slaw on the side. It was outstanding. Fast forward to 2009 and HotB has opened up a food truck (Mighty Cone) to serve the ACL (Austin City Limits music festival) crowds. They start serving these hot and crunchy chicken "cones" which have this same slaw. Just recently Food and Wine magazine picked up on the addictive quality of this combination and listed it as one of the top 20 dishes for 2010. In addition they printed the recipe on how to make the slaw

Even though they use this on chicken wraps this slaw is great with a pulled pork sandwhich. Little heat, sweet and salty...perfect compliment. Anyways here's the slaw recipe (and if interested below is the simple hot and crunchy recipe.)

MANGO JALAPENO SLAW

1/2 cup diced mango
2 large jalapeños, seeded and chopped
2 tablespoons white wine vinegar
2 tablespoons sugar
1 tablespoon water
1 small shallot, minced
1 cup mayonnaise (use kraft or homemade NOT miracle whip!)
1/2 cup chopped cilantro
2 garlic cloves, finely chopped
1 tablespoon fresh lime juice
Salt and freshly ground pepper
7 cups shredded coleslaw mix

1.Make the Mango Slaw: In a saucepan, combine the mango, jalapeños, vinegar, sugar, water and shallot. Cover and simmer until the mango is softened, 10 minutes.
2.Transfer the mango mixture to a food processor and puree; scrape into a large bowl. Stir in the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper. Add the coleslaw mix and toss to coat. Cover and refrigerate.


CHICKEN CONES

3 cups cornflakes
6 tablespoons slivered almonds
6 tablespoons sesame seeds
6 tablespoons sugar
1 1/2 tablespoons crushed red pepper
1 1/2 tablespoons kosher salt
4 large eggs, lightly beaten
1/2 cup milk
All-purpose flour, for dredging
Six 5-ounce skinless, boneless chicken breast halves, sliced lengthwise 1 inch thick
Vegetable oil, for frying
Six 10-inch flour tortillas, warmed

3.Make the Cones: Wipe out the food processor. Add the cornflakes, almonds, sesame seeds, sugar, red pepper and salt and pulse until coarsely chopped. Transfer the mixture to a large, shallow bowl. In a second shallow bowl, whisk the eggs with the milk. Fill a third shallow bowl with flour. Dredge the chicken strips in the flour, shaking off any excess. Dip them in the eggs, then roll them in the cornflake mixture.
4.Set a rack over a rimmed baking sheet. In a large skillet, heat 1/4 inch of oil. Working in batches, fry the chicken over moderately high heat, turning once, until golden brown, 6 minutes; transfer to the rack. Set the fried chicken on the tortillas and top with the mango slaw. Roll up and eat right away.