Spice-Rubbed Chicken and Vegetable Tacos with Chipotle Cream
These good for you tacos are filled with lots of veggies!
Servings 6
Calories 282kcal
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.
Nutrition
Calories: 282kcal | Carbohydrates: 32g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 755mg | Potassium: 641mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1615IU | Vitamin C: 38.2mg | Calcium: 65mg | Iron: 1.7mg