Spice-rubbed Chicken and Veggie Tacos with Chipotle Cream
This is a wonderfully smokey recipe that takes a very short time to cook. If you're looking for a gourmet meal with minimal effort, this is the one.
Yield: 6 Servings Ready in 30 minutes
favorite of 15 people 10 people want to try
|1.5 cupssour cream|
|1 tablespoonchopped canned chipotle chiles; (about 2)|
|2 tablespoonsdark brown sugar; (packed)|
|1 tablespoonsmoked paprika|
|2.25 teaspoonschili powder|
|2 teaspoonsgarlic powder|
|1.5 teaspoonscourse sea salt or kosher salt|
|2 mediumzucchini; quartered lengthwise|
|1 red bell pepper; seeded, cut into strips|
|2 tablespoonscanola oil|
|1 poundboneless skinless chicken breast halves|
|1 flour tortillas; warmed|
Spice-rubbed Chicken and Veggie Tacos with Chipotle Cream Preparation
Prepare barbecue (medium heat). Whisk sour cream and chipotle chiles in small bowl; season with salt. Whisk brown sugar and next 4 ingredients in another small bowl to blend for spice rub.
Place zucchini and bell pepper in large storage bag. Drizzle with canola oil; toss to coat. Sprinkle some of spice rub in bag; toss to coat. Coat chicken with remaining spice rub.
Place chicken and vegetables on barbecue. Grill until veggies are tended and browned and chicken is cooked through, turning occasionally.
Remove from heat and cut chicken crosswise into 1/2-inch thick strips. Cut zucchini crosswise into 3/4 inch strips. Place chicken and veggies in large bowl; toss to integrate.
Serve with tortillas and chipotle cream.
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