Name: Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream
Yield: 6 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 (Pimentón 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; Cilantro Slaw; 2 limes, each cut into 6 wedges

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Photo by Amy Neunsinger

Test Kitchen Tip

To warm tortillas, wrap in foil in packets of six. Place packets at the edge of the grill; turn occasionally.

Recipe information

Yield
6 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 (Pimentón 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

Cilantro Slaw

2 limes, each cut into 6 wedges

Preparation

Step 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.
Step 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.
Step 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.
Step 4
Place chicken and vegetables, chipotle cream, tortillas, slaw, and lime wedges on table. Allow guests to assemble their own soft tacos.
Step 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.
Step 6
**Available at specialty foods stores and from tienda.com.

TagsTaco Sour Cream Dairy Chipotle Chile Vegetable Paprika Herbs & Spices Zucchini Squash Bell Pepper Chicken Breast Chicken Poultry Main Dinner Gluten Free Nut Free Grilling Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes