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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
Photo by Amy Neunsinger

Ingredients

  • 2 tablespoons golden brown sugar
  • 12 5- to 6-inch-diameter corn tortillas
  • 1 ½ cups sour cream
  • 2 ¼ teaspoons chili powder
  • 1 ½ teaspoons onion powder
  • 2 limes
  • 1 tablespoon smoked hot Spanish paprika (Pimentn de la Vera)
  • + 8 more ingredients
    • 1 ½ teaspoons coarse kosher salt
    • 2 small zucchini
    • 1 red bell pepper
    • 2 tablespoons canola oil
    • 1 tablespoon canned chipotle chiles
    • 1 pound skinless boneless chicken breast halves, each halved horizontally
    • Cilantro Slaw
    • 1 ½ teaspoons garlic powder

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...

View full recipe at Epicurious

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