SPICE-RUBBED CHICKEN AND VEGETABLE TACOS WITH CILANTRO SLAW AND CHIPOTLE CREAM
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
2 limes, each cut into 6 wedges
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.
Test-kitchen tip: To warm tortillas, wrap in foil in packets of six. Place packets at the edge of the grill; turn occasionally.
Makes 6 servings.
This would be good for a party/guests.
We used flour tortillas instead.
I halved the recipe for the two of us.
Go easy on the chipolte peppers until you know how hot you can take it … you can always dip in the leftover adobe sauce … we did ¾ of a chipolte chili from the can (without the seeds) and added it to 8 oz sour cream
(I pureed in my small food processor). I used the Embasa brand of chipolte peppers in adobe sauce.
this is how I did the spices on chicken … for half of the recipe
1 tablespoon of brown sugar
½ tablespoon paprika
1 teaspoon chili powder
½ teaspoon salt
1 teaspoon garlic powder --- a little under a teaspoon
1 teaspoon onion powder --- a little under a teaspoon
I just used the paprika I had sitting on the shelf, other reviewers of the recipe added cayenne pepper if they didn’t have the called-for paprika and if they wanted it spicier, but it was hot enough for me.
I did not do the zucchini or bell peppers, I would do red bell peppers though
I put a little bit of oil on the chicken as I added the spices … I used safflower oil because I did not have canola
For the slaw mix, I did 1/3 of the recipe, except I went crazy on the fresh cilantro. I used safflower oil and I have used fresh lime or the bottle of lime juice that has been sitting in the fridge for forever, still turned out yummy. Add more lime to taste. I used sea salt.
We just nuked (aka micowaved) our tortillas as we made our tacos. You can dip into the sour cream mixture instead of putting it on each taco, in case, it’s too spicy for someone. I put it on mine and dip extra, yummmm!
12 ounces BAG of shredded three-color coleslaw mix (about 7 cups)
1 cup coarsely chopped fresh cilantro
3 tablespoons canola oil
3 tablespoons fresh lime juice
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
Place coleslaw mix and cilantro in large bowl. Whisk canola oil, lime juice, salt, and pepper in medium bowl to blend. Add to cabbage mixture; toss to coat.
Makes about 5 cups.