Spice Rubbed Chicken And Vegetable Tacos With Chipotle Cream Recipes

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SPICE-RUBBED CHICKEN AND VEGETABLE TACOS WITH CILANTRO SLAW AND CHIPOTLE CREAM



Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream image

Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream

Provided by Jill Silverman Hough

Categories     Chicken     Quick & Easy     High Fiber     Lime     Hot Pepper     Zucchini     Summer     Grill/Barbecue     Sour Cream     Tortillas     Bon Appétit

Yield 6 servings

Number Of Ingredients 15

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

Steps:

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

CHIPOTLE CHICKEN AND VEGETABLE TACOS



Chipotle Chicken and Vegetable Tacos image

Chipotle chicken paired with frozen vegetables make these tacos a quick and easy dinner solution!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 7

1 box (8 oz) frozen garden vegetable medley
1 chipotle chile in adobo sauce (from 7-oz can), chopped (with 1 tablespoon sauce)
1 cup shredded chicken breast
8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1/4 cup crumbled queso fresco cheese
1 tablespoon chopped fresh cilantro
Lime wedges, if desired

Steps:

  • Cook vegetable medley as directed on box; pour into 2-quart saucepan. Stir in chipotle chile and adobo sauce. Stir in chicken. Cook over medium heat 1 to 2 minutes, stirring frequently, until hot.
  • Spoon filling onto tortillas; fold in half over filling. Sprinkle cheese and cilantro over filling. Serve with lime wedges.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 2 g, TransFat 1 g

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