Spice-Rubbed Chicken And Vegetable Tacos With Cilantro Slaw And Chipotle Cream Recipe

Name: Spice-Rubbed Chicken And Vegetable Tacos With Cilantro Slaw And Chipotle Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sour cream; 1 tablespoon chopped canned chipotle chiles* (about 2); 2 tablespoons (packed) golden brown sugar; 1 tablespoon smoked hot Spanish paprika (Pimenton de la Vera)**; 2 1/4 teaspoons chili powder; 1 1/2 teaspoons coarse kosher salt; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; 2 small zucchini, quartered lengthwise; 1 red bell pepper, seeded, cut lengthwise into 3/4-inch-thick strips; 2 tablespoons canola oil; 1 pound skinless boneless chicken breast halves, each halved horizontally; 12 5- to 6-inch-diameter corn tortillas, warmed; 2 limes, each cut into 6 wedges

Servings: persons

1 1/2 cups sour cream
1 tablespoon chopped canned chipotle chiles* (about 2)
2 tablespoons (packed) golden brown sugar
1 tablespoon smoked hot Spanish paprika (Pimenton de la Vera)**
2 1/4 teaspoons chili powder
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
2 small zucchini, quartered lengthwise
1 red bell pepper, seeded, cut lengthwise into 3/4-inch-thick strips
2 tablespoons canola oil
1 pound skinless boneless chicken breast halves, each halved horizontally
12 5- to 6-inch-diameter corn tortillas, warmed
2 limes, each cut into 6 wedges

1
Prepare barbecue (medium heat). Whisk sour cream and chipotle chiles in small bowl; season with salt. Whisk brown sugar and next 5 ingredients in another small bowl to blend for spice rub.
2
Place zucchini and bell pepper on rimmed baking sheet. Drizzle with canola oil; toss to coat. Sprinkle spice rub over both sides of vegetables and chicken.
3
Place chicken and vegetables on barbecue. Grill until vegetables are tender and browned in spots and chicken is cooked through, turning occasionally, about 5 minutes. Transfer to work surface; cut chicken crosswise into 1/2-inch-thick strips. Cut vegetables crosswise into 3/4-inch pieces. Place chicken and vegetables in large bowl; toss to blend.
4
Place chicken and vegetables, chipotle cream, tortillas, slaw, and lime wedges on table. Allow guests to assemble their own soft tacos.
5
*Chipotle chiles canned in a spicy tomato sauce, which is sometimes called adobo, are available at some supermarkets, at Latin markets, and at specialty foods stores.
6
**Available at specialty foods stores and from tienda.com.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups sour cream, 1 tablespoon chopped canned chipotle chiles* (about 2), 2 tablespoons (packed) golden brown sugar, 1 tablespoon smoked hot Spanish paprika (Pimenton de la Vera)**, and more.

Yes, Spice-Rubbed Chicken And Vegetable Tacos With Cilantro Slaw And Chipotle Cream falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spice-Rubbed Chicken And Vegetable Tacos With Cilantro Slaw And Chipotle Cream

How did you like this recipe?

Frequently Asked Questions