A good for you taco, filled with vegetables, grilled chicken and a tasty chipotle cream sauce!
Now that I am retired from teaching (Yay for more time!!!), I plan on participating in a lot more food events. So, if you have a food event that think I would like, just shoot me an email and I’ll get right on it!
Oops, just realized I have no contact info on my new and improved blog! Well, hopefully by the time you are reading this it will be added!
Click here to pin these delicious tacos now!
But, one event that I love to participate in is the Mystery Ingredient Club from the lovely Michael Lee West at Rattlebridge Farm. This week’s mystery ingredient is chipotle! You know, those hot little peppers that come in a can.
You know how most recipes usually call for one or two of them and then you’re left with a can of peppers that you might not use again for several weeks. I did a blog post on how I keep them: What to do with Chipotle Peppers. I basically keep them in little wax paper packets in my freezer, and I have them ready to go at a moments notice.
For this recipe I turned to my tried and true, probably most all time favorite cookbook: The Bon Appetit Cookbook: Fast Easy Fresh I share a love for this cookbook with Joanne from Eats Well With Others.
As usual this book did not disappoint! This was an unusual taco, in that it was filled with good for you veggies like zucchini and red bell peppers. It was so fresh and light and the chipotle cream really made the difference. You could use the cream on all sorts of things…hmmm must try it on a baked potato!
More Taco Recipes
Beef Tacos with Radishes and Avocado
Fish Tacos with Sautéed Cabbage
Spice-Rubbed Chicken and Vegetable Tacos with Chipotle Cream
Ingredients
- 1 tablespoon canned chipotle chiles chopped
- 2 tablespoons golden brown sugar packed
- 1 tablespoon smoked paprika
- 2 ¼ teaspoons chili powder
- 2 teaspoons garlic powder
- 1 ½ teaspoons coarse kosher salt
- 2 zucchini quartered lengthwise
- 1 red bell pepper seeded, cut lengthwise into ¾-inch-thick strips
- 2 tablespoons canola oil
- 1 pound skinless boneless chicken breast halves each halved horizontally
- 12 corn tortillas warmed
Instructions
- Prepare grill with medium heat.
- Whisk the sour cream and the chipotle chilies in a small bowl and season with salt.
- Whisk the brown sugar and the next 4 ingredients in another small bowl for the spice rub.
- Place the zucchini and bell pepper on a rimmed baking sheet and drizzle with the canola oil and toss to coat. Sprinkle the spice rub on both sides of the chicken and vegetables.
- Grill the chicken and vegetables for about 5 minutes or until the chicken is cooked through and the vegetables are crisp tender and browned in spots. Remove from the grill and place on a cutting board. Cut the chicken crosswise into ½ inch thick strips and cut the vegetables crosswise into ¾ inch pieces. Place the chicken and the vegetables in a large bowl and toss to blend.
- Place the chicken and veggies, tortillas and sour cream on the table and allow guests to assemble their own soft tacos.
Catherine says
Dear Pam, your tacos sound delicious! A fresh and wonderful summer dish. xo, Catherine
heather @french press says
these are just perfect for taco tuesday! and that chipotle cream - YUM
Dee Dee (My Midlife Kitchen) says
I love the addition of grilled veggies here! What a clever way to get the healthy stuff in something that EVERYONE already loves--tacos! And that chipotle cream is going to become a staple for many, many dishes I think!
Heather / girlichef says
I love meals like this...the flavorful chicken, the vibrant veggies...and ooooh, that cream! Looks delicious, Pam.
Lydia @ Suitcase Foodist says
What a great splash of color on a plate. I really can't resist anything with chipotle and I was already planning on doing tacos tonight.... Guess what is going on top?!
Kristen @ A Mind Full Mom says
Wow! I am in love with that chipotle cream--amazing!
Marye says
Now that's my kind of food.... Yum!
grace says
LOVE this dish! and your site revamp! and your plate! full of love over here!
Cuisine Kathleen says
I love being retired from teaching. After 33 years I felt it was time! Hope you enjoy your retirement!
Great looking tacos!
the Painted Apron says
Chipotle cream sounds divine! I love that you put lots of veggies in the tacos too~
Jenna
Sarah says
From one retired teacher to another, yes, yes, yes……..love the "found" time. Thanks for sharing your healthy tacos. I'll add these to our summer menus.
Kitty says
Your tacos look wonderful, Pam, and the photo of them is so colorful and fun. Congratulations on your retirement from teaching.
Debbie@Mountain Breaths says
Congratulations on your retirement from teaching! My hubby is able to retire from teaching in three years if he chooses. The tacos look wonderful, and I am always interested in making them healthier!
Rattlebridge Farm says
Pam, your vegetables look scrumptious! And I love your method of storing chipotle. Congratulations on your retirement!! That's exciting! Thank you so much for cooking with the gang today. A little gift will be coming your way. xxoo
Mary says
Your tacos look delicious and plate so colorful Pam!
Marjie says
The veggies are really pretty on your plate! That looks like a great cookbook - what's not to love about "fast" or "easy"?
Yvonne @ StoneGable says
OH MY YUMMINESS! This recipe is right up my ally! Easy and it looks so so delicious! My family will love this! Thanks for sharing!!!!
Joanne says
The site looks AMAZING!!! I am so super impressed. And man, I haven't cooked out of that cookbook in FOREVER. Time to go get my taco on!
Happier Than A Pig In Mud says
Your tacos look great and sound very healthy! Love the chipotle sour cream, that might be on the menu the next time we make burritos:@)