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

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