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.

Category: Main Dish

Cuisine: New Mexican

☆☆☆☆☆

1 review 
Ready in 30 minutes
by rpldmcelhany

Ingredients

1.5 cups sour cream

1 tablespoon chopped canned chipotle chiles (about 2)

2 tablespoons dark brown sugar (packed)

1 tablespoon smoked paprika

2.25 teaspoons chili powder

2 teaspoons garlic powder

1.5 teaspoons course sea salt or kosher salt

2 medium zucchini quartered lengthwise

1 red bell pepper seeded, cut into strips

2 tablespoons canola oil

1 pound boneless skinless chicken breast halves

1 flour tortillas warmed


Directions

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.

Reviews

☆☆☆☆☆

Though not as traditional, this can also be served with flour tortillas if corn do not suit you. Make sure to use smoked paprika, not regular paprika. It adds significant depth to the flavors. [I posted this recipe.]

rpldmcelhany

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